Cooking spray
1 box corn muffin mix (such as JIFFY)
1 large egg
1/2 c. sour cream
1/2 c. canned creamed corn
1 tbsp. extra-virgin olive oil
1 onion, chopped
1 tsp. ground cumin
1 tsp. chili powder
Kosher salt
Freshly ground black pepper
2 cloves garlic, minced
1 lb. ground beef
1/3 c. red enchilada sauce
1 c. shredded cheddar
1 c. shredded Monterey jack
Step 1Preheat oven to 400°. Grease a large oven-safe skillet with cooking spray. In a large bowl, whisk together corn muffin mix, egg, sour cream, and
creamed corn. Transfer to prepared skillet and bake until golden, 20 minutes. Let cool.
Step 2Meanwhile, in a large skillet over medium heat, heat oil. Add onion, cumin, and chili powder and season with salt and pepper. Cook until soft, 5
minutes. Add garlic and cook until fragrant, 1 minute more. Add ground beef and cook, breaking up meat with a wooden spoon, until no longer pink, about
6 minutes. Drain fat.
Step 3Poke entire surface of cornbread with a fork and pour over enchilada sauce. Add beef and top with cheeses.
Step 4Cover with foil and bake until cheese is melty, about 20 minutes. Switch oven to broil, remove foil, and broil until cheese turns golden, about 5 minutes.
YIELDS: 8 serving's)
PREP TIME: 10 mins
TOTAL TIME: 50 mins