My family, as well as potlucks, love this quick and simple one-pan recipe. It warms up perfectly.
| Prep Time: | 15 mins |
| Cook Time: | 55 mins |
| Additional Time: | 10 mins |
| Total Time: | 1 hr 20 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 (16 ounce) package sweet cornbread mix (such as Martha White®)
- ½ cup milk
- 1 egg
- 2 pounds extra-lean ground beef
- 1 small onion, diced
- 1 jalapeno pepper, minced, or more to taste
- 1 (8 ounce) can enchilada sauce
- 1 cup chunky salsa
- 1 cup frozen corn
- ¼ teaspoon ground chipotle pepper
- ½ cup shredded Cheddar cheese
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Mix cornbread mix, milk, and egg together in a bowl until smooth.
- Combine ground beef, onion, and jalapeno pepper in a large oven-proof skillet; cook and stir until beef is browned, about 5 minutes. Stir in enchilada sauce, salsa, corn, and chipotle pepper until heated through, about 5 minutes. Pour cornbread batter on top.
- Bake in the preheated oven until top is golden brown, about 40 minutes. Sprinkle Cheddar cheese over the top. Continue baking until cheese is melted, about 5 minutes more. Let stand 10 to 15 minutes before serving.
- Use your choice of shredded cheese.
Nutrition Facts
| Calories | 557 kcal |
| Carbohydrate | 45 g |
| Cholesterol | 140 mg |
| Dietary Fiber | 3 g |
| Protein | 34 g |
| Saturated Fat | 9 g |
| Sodium | 967 mg |
| Sugars | 3 g |
| Fat | 27 g |
| Unsaturated Fat | 0 g |
Reviews
It needs taco seasoning
I make this regularly. It’s now one of my Go To meals. Everyone loves it & it freezes well, too.
I made one small change by making enchilada sauce otherwise no changes. You definitely do not want to leave out the jalapeño pepper or the chipotle pepper as it helps balance the cornbread sweetness. I think I would have preferred the cheese be blended into the cornmeal batter instead of sprinkled on top afterwards.