What a wonderful cornbread casserole! There's enough to feed a large crowd. We opted for the savory cornbread mix in this recipe. It pairs well with the flavor of tomatoes, chiles, and beef. Not spicy, it's filled with great Tex-Mex flavor. Drizzling the enchilada and sour cream sauce on top is a must. It really adds a cool, creamy flavor to the dish. I have made this twice both with sweat cornbread and savory and I prefer savory. The pictures I posted were without the sauce. But the sauce is awesome! I also prefer no cheese but my guests and husband love it with cheese.
Prep time: Cook time:
Recipe Cuisine: Mexican Recipe Category: Beef Yield: 6 Servings
Ingredients :
- 2 pound(s) lean hamburger
- 1 cup(s) diced yellow onion
- 1 can(s) black beans or red chili beans
- drained (10.5 oz)
- 2 can(s) diced tomatoes and green chilies
- drained (10 oz)
- 2 can(s) whole green chilies or two cans
- diced (4 oz)
- 2 cup(s) shredded Monterey Jack cheese
- 1 can(s) creamed corn (14.75 oz)
- 2 box(es) cornbread mix for sweet or 1 recipe for buttermilk cornbread
- 1 can(s) green enchilada sauce (10 oz)
- 1 1/2 cup(s) sour cream
- 3 dash(es) green or red tabasco sauce
Intructions :
- ESSENTIAL TOOLS:Skillet
- colander for draining
- 13 x 9 casserole dish
- mixing bowl large for cornbread
- mixing bowl medium for green chile sauce
- spatula
- large spoon
- and whisk.
- In a colander
- drain beans and diced tomatoes with green chilies.
- Cook hamburger and diced onions
- drain. Add back to the skillet the hamburger and onion
- drained beans
- and diced tomatoes with green chilies. Simmer for 10 minutes stirring occasionally. Salt and pepper to taste at this stage.
- Heat oven to 350 degrees. Spray casserole dish. Set aside.
- Combine cornbread mix of your choice. Add creamed corn to the mix. I have used both and prefer the savory over the sweet cornbread mix. Using a buttermilk recipe seems to give it that added twang. Just be sure you make a 9 x 13 dish size cornbread mix for this recipe.
- Spoon half of the cornbread mix into the bottom of the dish. Add hamburger/bean mixture. Add two cups of shredded cheese.
- Layer whole green chilies over hamburger mixture. Then top with the rest of the cornbread mix. Smooth out.
- Cook until cornbread is done. I timed it at 45 minutes and inserted a knife it came out clean but you judge by your oven. If you cook with cast iron check after 30 it tends to cook quicker.
- In the meantime while baking
- combine in medium bowl your one can of green enchilada sauce and sour cream. Add a couple of dashes of Tabasco sauce
- salt or red chili powder its your preference though.
- OPTIONS FOR CASSEROLE: two diced jalapenos. OPTIONS FOR THE SAUCE: Green chilies diced
- green onions diced.
Rated 5/5 based on 91 Reviews
Keyword : recipe-Mexican-Beef-Bake