10 mins
Cook time 40 mins Total time 50 mins Author: Susan | Culinary Envy Recipe type: Dinner Cuisine: Mexican Serves: 8 servings Ingredients 1 tablespoon butter, softened (for the skillet) 1 box corn muffin mix (I used JIFFY) 1 large egg ½ cup sour cream ½ cup canned cream corn ½ teaspoon onion powder 1 tablespoon olive oil 1 onion, chopped 1 jalapeno, seeded and finely chopped 1 red bell pepper, seeded and chopped 1 teaspoon ground cumin 1 teaspoon chili powder ½ teaspoon garlic powder ½ teaspoon onion powder Salt and Pepper to taste 3 cloves garlic, minced 1 pound ground beef ¾ cup fresh corn kernels (1 ear of corn) ¼ cup red enchilada sauce (to add to meat) ⅓ cup red enchilada sauce (to pour over corn bread) 1 cup sharp cheddar cheese, shredded 1 cup Monterey jack cheese, shredded Instructions Preheat oven to 400°F. Grease a large cast iron skillet with butter. In a large bowl, whisk together the corn muffin mix, egg, sour cream, cream corn and onion powder. Pour into skillet and bake until golden, about 20 minutes Set skillet aside to cool. While the corn bread is baking, in a large skillet over medium heat, add the olive oil. Pour in the onions, jalapeno, red bell pepper, cumin, chili powder, garlic powder, onion powder and a little salt and pepper. Cook until soft, about 6 minutes Add in garlic and cook for 1 minute Add in the ground beef, stir all together and cook until no longer pink, about 6 minutes Drain fat. Stir in the corn kernels and ¼ cup enchilada sauce. Next, poke holes with a fork over the entire surface of the cornbread and pour over the ⅓ cup enchilada sauce. Add the meat mixture over the top and then layer the cheeses on top of the meat mixture. Cover the skillet with foil and bake until cheese melts, about 20 minutes Remove foil and broil for 5 minutes until cheese is golden, if desired. 3.5.3251
habit I guess I like sweet cornbread and it really did add a nice flavor to the dish. In large bowl combined cornbread mix as per directions and add the sugar *if you want*
The multiple layers of crushed corn tortillas, ground beef, cheese and mexican sauces give this enchiladapie the perfect texture and totally delicious flavor
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Even though I’m latina I have never eaten an enchilada, much less used enchilada sauce. Cheesy Enchilada Rice and Beans CasseroleOctober 22, 2014 by Oriana Romero 2 Comments Cheesy Enchilada Rice and Beans Casserole – This delicious and easy casserole makes a perfect weeknight meatless dinner. 0 from 1 reviews Cheesy Enchilada Rice and Bean Casserole Save Print Prep time 5 mins Cook time 35 mins Total time 40 mins Serves. 1 cup Old El Paso™ red enchilada sauce 1 cup canned black beans, drained 2 cups white rice, cooked 1 cup cheddar cheese, grated 1 cup Monterey Jack cheese with jalapenos, grated 3/4 cup Green Giant™ SteamCrisp™ Niblets™ whole kernel corn, drained Cilantro for garnish (optional) Directions
After you mull that one over, how about reaching for a cornbread pan sandwich. This is the package size that makes six cornbread muffins so that is the size you should try your best to get
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”) or if it’s the cornbread or if it’s the actual kernels of. sawed it into pieces for you to eat. plate before spooning on the cornbread batter and baking)
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