Ingredients

The following ingredients have 8 Servings
  • 1 pound lean ground beef
  • 1 (28 oz.) can crushed tomatoes
  • 1 (15 oz.) can red enchilada sauce
  • 1 (15.5 oz.) can kidney beans, rinsed and drained
  • 1 (8.5 oz.) package corn muffin mix
  • 2 cups Mexican cheese blend, grated, divided
  • 1/3 cup milk
  • 1 onion, finely chopped
  • 1 jalapeño, seeds and ribs removed, finely chopped
  • 1 egg
  • 2 teaspoons cumin
  • 2 teaspoon chili powder
  • 1 teaspoon garlic powder
  • kosher salt and freshly ground pepper, to taste

Instruction

  • Preheat oven to 350º F.
  • In a large skillet over medium-high heat, brown beef, onion and jalapeño until beef is cooked through and veggies are softened. Drain fat and return to heat.
  • Season with salt and pepper, then stir in cumin, chili powder, garlic powder, tomatoes, enchilada sauce and kidney beans.
  • Cook for 7-10 minutes, or until mixture has reduced slightly, then transfer to baking dish and sprinkle 1 1/2 cups Mexican cheese blend over the top.
  • In a large bowl, prepare corn muffin mix according to package directions (stirring in egg and 1/3 cup milk until smooth). Stir in remaining cheese and pour mixture evenly over beef and veggies.
  • Place baking dish in oven and bake for 20-22 minutes, or until toothpick inserted in center of cornbread comes out mostly clean.
  • Remove from oven and serve hot.