Once Skillet Dinner Like You have Never Tasted Before

I grew up eating enchiladas and tacos, but after moving near San Diego, we have had plenty of authentic Mexican food.

Two of our kids joined the Ballet Folklorico CLub at the high school and seriously, I had no idea they could dance like that!

We ended up going to their homes quite a bit and there was always great food being prepared and served.

Beef Tamale Casserole

Ingredients

For Cornbread

• 1/2 cup cornmeal
• 2 tbsp sugar
• 1/2 tsp salt
• 1 tbsp baking powder
• 1 egg
• 4 tbsp unsalted butter melted
• 1/3 cup buttermilk
• 14.75 oz cream style corn (1 can)
• 4.5 oz diced green chiles (1 can)

For Beef

• 1 tbsp olive oil
• 1 lb ground beef
• 1 large onion chopped
• 2 cloves garlic minced
• 1 tsp cumin ground
• 1/4 tsp chipotle powder
• 1/2 tsp chili powder
• salt and pepper to taste

For Casserole

• 10 oz enchilada sauce (1 can)
• 2 cups Monterey Jack cheese shredded (cheddar cheese or any blend of Mexican cheese works as well)
• 1 tbsp cilantro chopped
• avocado optional
• jalapeno pepper sliced, optional

Directions:

1. Preheat oven to 400 F degrees.
2. Add the cornmeal, sugar, salt, baking powder to a medium size bowl and whisk together.
3. Add egg, butter, and buttermilk.Whisk well.
4. Stir creamed corn and green chiles.
5. Pour the cornbread mixture into a large skillet or a 9×9 inch baking pan. Bake for 20 to 25 minutes or until the edges are golden and the cornbread is done.Insert a toothpick in the center of the cornbread, if it comes out clean, it’s done.
6. In another large skillet, heat the olive oil over medium-high heat. Add the ground beef and cook until no longer pink, about 5 minutes.
7. Add the onion, garlic, cumin, chipotle powder, chili powder, salt, pepper and stir.
8. Cook until the onion has softened, another 3 to 5 minutes.
9. Add half of the enchilada sauce to the meat mixture and stir. Set aside.
10. When the cornbread is done, poke holes into it with a fork, or I used the end of a wooden spoon. Pour the remaining enchilada sauce over the top of the cornbread and spread.
11. Top with the ground beef and the shredded cheese.
12. Bake the casserole for another 15 minutes or until the cheese has melted and has started to lightly brown on top.
13. Let cool for about 5 minutes, then top the casserole with cilantro and your favorite toppings.

Quick Tip: You can also combine the cheeses, personally I love the Pepper Jack, cheddar mix!

Photo and Recipe courtesy of Jo at Jo Cooks.