I love ground beef, and I’m forever looking for new recipes containing it. I just recently found this one, and it’s a keeper! This recipe is super delicious just the way it is. However, you can also use it as kind of a base, and add more ingredients like tomato, beans, jalapeño, or whatever your heart desires. It’s going to be yummy no matter what!
What you’ll need:
- 1 box Jiffy Corn Muffin Mix
- 1/2 cup Daisy Sour Cream
- 1 tbsp olive oil
- 1 small onion, chopped
- 1 tsp McCormick chili powder
- 1 tsp ground cumin
- salt and pepper to taste
- 2 garlic cloves, minced
- 1 1/2 pound ground beef
- 1/3 cup Old El Paso Red Enchilada Sauce
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterrey Jack cheese
Preheat oven to 400°. Whisk egg, corn muffin mix and sour cream in a small mixingbowl. Spray a medium (app.7 x 9) baking pan with cooking spray. Transfer mix into the pan, then bake for 20 minutes.
Add olive oil to a large frying pan, and sauté the onion for about 7 minutes. Add garlic and cook for another 2 minutes.
Add chili powder, cumin, salt and pepper, mix well. Add ground beef. Break it up and cook until browned. (Give it a taste when it’s done to adjust salt if needed).
The cornbread should be done by now, you will now poke little holes in it with a kitchen knife. Pour the red enchilada sauce over it.
Pour the ground beef mixture over the cornbread and sauce. Sprinkle all the cheese on top of it. Cover dish with aluminum foil, and bake for 20 minutes.
Bon Appétit!