Ingredients
Scale
- 1 lb. ground beef
- 1 cup diced onion
- ½ cup enchilada sauce
- 1 (10 oz) can diced tomatoes and green chilies, drained
- 2 teaspoons chili powder
- 1 teaspoon kosher salt
- 1 ½ cups grated cheddar cheese, divided
- 1 (8.5 oz) box Jiffy corn muffin mix
- ½ cup milk
- 1 large egg
Instructions
- Preheat the oven to 400°F.
- In a 10-inch oven-proof skillet, cook the ground beef and diced onion over medium-high heat until browned, about 5 to 7 minutes. Drain any excess grease.
- Stir in the enchilada sauce, drained diced tomatoes and green chilies, chili powder, and salt. Remove from heat.
- Sprinkle half of the grated cheddar cheese over the mixture in the skillet.
- In a separate bowl, combine the corn muffin mix, milk, egg, and the remaining cheese until just mixed.
- Pour the batter over the beef filling in the skillet, spreading it evenly to the edges.
- Bake for 22 to 24 minutes, or until the cornbread is golden brown and a toothpick inserted in the center comes out clean. Let the pie rest for 5 minutes before serving.
Notes
Feel free to customize with your choice of ground meat or add veggies for extra flavor.
For a spicier kick, consider adding jalapeños to the beef mixture.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 2g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 70mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.