This popular dish made its debut on Dinner in 3, 2, 1 almost 2 years ago, and it’s time to remake and share for our new followers!
Prep Time15 minutesmins
Cook Time45 minutesmins
Total Time1 hourhr
Course: Main Course
Cuisine: American, Mexican
Keyword: beef
Servings: 8Servings
Calories: 404kcal
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Ingredients
1boxJiffy cornmeal muffin mix
1largeegg
½cuplight sour cream
½cupcanned cream corn
¼cupchopped jarred jalapeños
½tablespoonbutter
½tablespoonoil
1 mediumonionchopped
1teaspooncumin
1teaspoonchili powder
Salt and Black Pepper
3garlic clovesminced
1lbground beef
15ozenchilada sauce
2.25ozsliced black olivesdrained
Instructions
Preheat the oven to 400ºF.
In a medium bowl combine Jiffy, egg, sour cream, creamed corn and chopped jalapeños, if using. Fold until well blended then pour into a buttered large cast-iron skillet or oven safe pan. Bake for 20 minutes or until golden brown.
While the base bakes, heat oil in a medium pan on medium-high heat. Add chopped onion, cumin, chili powder, salt and pepper, cooking for 3-5 minutes or until onion softens. Add garlic and ground beef, breaking into small pieces, cooking until meat is no longer pink, then drain the fat.
Poke holes in the surface of the cornbread base. Pour half of the can of enchilada sauce over cornbread. Top with the beef mixture, spreading out evenly. Pour remaining enchilada sauce over the beef mixture, then top with olives and shredded cheese.
Cover with aluminum foil and bake for 20 minutes. Uncover and broil on high an additional 3-5 minutes. Remove from the oven and allow to cool for 10 minutes (otherwise it will fall apart when serving).