The Cornbread Enchilada Skillet
1 box corn muffin mix (We love Jiffy)
1/2 cup sour cream
1/2 cup creamed corn
1 onion, chopped
2 cloves garlic, minced
1 lb ground beef
1 tsp cumin
1 tsp chili powder
1 tsp cayenne
1/2 lb jalapeños, chopped
1/2 cup green chilis, diced
1 cup cheddar cheese, shredded
1 cup Monterey Jack cheese
1/3 cup red enchilada sauce
Salt and pepper, to taste
1/2 bunch cilantro, chopped
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 (we used an 11-inch skillet).
Bake for 20 minutes or until golden brown on top. Let cool in pan. In the meantime, prep enchilada base.
In a separate skillet, sauté onions over medium heat. Season with salt and pepper to taste. When translucent, add garlic. Cook until fragrant.
Add ground beef, stirring to break up the meat, and add: cumin, chili powder, salt, and cayenne.
Add the jalapeños and the green chilis. Cook for a few minutes until soft. Add 1/2 cup each of the cheddar and Monterey Jack cheeses.
Remove skillet from stovetop to drain excess fat.
Poke surface of cornbread base with the handle of a wooden spoon. Pour enchilada sauce over the cornbread, making sure to cover the entire surface.
Spread meat mixture over cornbread base. Top with leftover 1/2 cups of the cheeses. Bake for about 20 minutes. To brown the cheese for a crisper crust, broil for five minutes.
Top with chopped cilantro. Serve immediately, while warm!