Ingredients
Scale
- Cornbread-
- ½ cup cornmeal
- 2/3 cup flour
- 3 tablespoons sugar
- 1 tablespoon baking powder
- ¼ teaspoon salt
- 3–4 teaspoons olive oil
- ½ cup milk
- 1 egg
- 1 (4.5 ounces) can dice green chiles
- 1 can of creamed corn
- Taco Meat-
- 1lb ground beef
- 1 teaspoon cumin
- 1 teaspoon chili powder
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- Other-
- 1 ¼ cup red enchilada sauce
- 2 cups shredded Monterey jack cheese
Instructions
- Preheat the oven to 400 degrees F. In a large bowl whisk together cornmeal, flour, sugar, baking powder, and salt. Add in the oil until soft crumbles are formed.
- Whisk in the milk and egg. Fold in the green chiles and creamed corn gently until well combined. Pour into a greased 9×13 inch baking dish. Bake until a toothpick comes out clean, about 20-25 minutes).
- While the cornbread is baking, combine ground beef with cumin, chili powder, ¼ teaspoon salt, and pepper. Add to a large skillet and cook over medium heat while breaking up into chunks with a spatula until fully cooked about 10 minutes. Drain any excess grease.
- Once the cornbread has finished baking, remove it from the oven. Reduce the oven temperature to 350 degrees F. Poke holes in the cornbread with a fork and pour the enchilada sauce over it. Top with ground beef and shredded cheese.
- Cover the baking dish with aluminum foil. Place into the oven and bake for 20 minutes. Remove the foil and bake until the cheese begins to brown, about 5-10 minutes.
- Remove from the oven and let it cool for 10-15 minutes before serving.