Cornbread Enchilada Skillet

Prep Time 20 mins
Cook Time 25 mins

Ingredients
  

  • 1 box corn muffins mix.
  • 1 egg.
  • 1/2 cup sour cream.
  • 1/2 cup creamed corn.
  • 1 onion chopped.
  • 2 cloves garlic minced.
  • 1 lb ground beef.
  • 1 teaspoon cumin.
  • 1 teaspoon chili powder.
  • 1 teaspoon cayenne.
  • 1/2 lb jalapenos chopped.
  • 1/2 cup green chilies diced.
  • 1 cup cheddar cheese shredded.
  • 1 cup Monterey Jack cheese.
  • 1/3 cup red enchilada sauce.
  • Salt & pepper to taste.
  • 1/2 bunch cilantro sauce.

Instructions
 

  • Preheat oven to 400 degrees.
  • Prepare cornbread base by combining corn muffin mix, sour cream, creamed corn and one egg. Pour into large cast iron skillet. I use an 11 inch skillet.
  • Bake for 20 minutes or until golden brown on top. Let cool in pan.
  • Prep enchilada base.
  • In a separate skillet, saute onions over medium heat. Season with salt & pepper to taste. When translucent add garlic. Cook until fragrant.
  • Add ground beef, stirring to break up the meat, add cumin, chili powder, salt & cayenne.
  • Add the jalapenos & green chilies. Cook for a few minutes until soft. Add 1/2 cup each of the cheddar & Monterey Jack cheeses
  • Remove skillet from stove top to drain excess fat.
  • Poke surface of cornbread base with handle of a wooden spoon. Pour enchilada sauce over cornbread. Make sure to cover the entire surface.
  • Spread meat mixture over cornbread base.
  • Top with leftover cheese.
  • Bake for another 20 minutes.
  • If you want a crisper crust, broil for 5 minutes.
  • Top with chopped cilantro.
  • Serve immediately while still warm & Enjoy !!!