Cornbread Enchilada Casserole

I don’t know about you, but for me dinner can be a dreaded word…that is when you’re the one cooking! I actually do love to cook when I have the time to be creative and can do so without distractions. That time does not come often.

I also love to try new recipes and get tired of the “same old, same old” when it comes to family meal rotations. For us, casseroles seem to always be family favorites. You also just can’t complain when you manage to get several food groups into one dish!

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Cornbread Enchilada Casserole

Delicious casseroles are always in season - whether you need something easy to serve to guests, bring to a party, or throw in the freezer for another day. This casserole is filling, with just the right combination of sweet and spicy!

Course

Main Dish

Cook Time

25 minutes

Servings

people

Ingredients

Cornbread Layer

• 1/2 cup melted butter
• 1 egg
• 1 cup buttermilk or (sub-whole milk)
• 1 1/2 cup cornmeal
• 1 cup flour sprouted wheat
• 1/2 cup cane sugar raw
• 1 tbsp baking powder
• 1/2 tsp sea salt

Enchilada Layer

• 2 pounds ground beef
• 1 tbsp butter
• 1/2 onion diced
• 2 cloves minced garlic
• 3 peppers 1 red, 1 green, 1 yellow
• 28 oz crushed red tomatoes
• 1/2 cup salsa
• 8 oz enchilada sauce
• 6-8 oz Mexican cheese blend

Course Main Dish Cook Time 25 minutes Servings people Ingredients Cornbread Layer 1/2 cup melted butter 1 egg 1 cup buttermilk or (sub-whole milk) 1 1/2 cup cornmeal 1 cup flour sprouted wheat 1/2 cup cane sugar raw 1 tbsp baking powder 1/2 tsp sea salt Enchilada Layer 2 pounds ground beef 1 tbsp butter 1/2 onion diced 2 cloves minced garlic 3 peppers 1 red, 1 green, 1 yellow 28 oz crushed red tomatoes 1/2 cup salsa 8 oz enchilada sauce 6-8 oz Mexican cheese blend

Instructions

Cornbread Layer

1. Heat oven to 400°F. Grease the bottom and sides of a 9" x 13" casserole dish.

1. In a large bowl, beat the butter, egg, and buttermilk with a fork until well mixed.
2. Mix in the cornmeal, flour, sugar, baking powder, and sea salt. Stir just until dough is moist and all ingredients are incorporated.
3. Pour batter into casserole dish and bake for 20 to 25 minutes or until cornbread is golden brown.

Enchilada Layer

1. Brown the ground beef in and pan and strain grease.
2. In a separate pan heat the butter, onion and garlic. Add sliced peppers. Cook on low-med heat for 15 minutes or until onions are softened. Add mixture into pan with strained ground beef.
3. Add crushed red peppers, salsa and enchilada sauce. Cook on low-med heat for 15 minutes, stirring regularly.
4. When the cornbread has finished cooking and been removed from the oven, pour the enchilada mixture evenly on top of the cornbread layer.
5. Sprinkle immediately with Mexican cheese blend and serve warm.

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Picture Recipe

Prepping the cornbread batter for the oven – spread evenly in the casserole dish.

Cooking the ground beef mixture on the stove top.

Pouring the meat evenly on top of the layer of cooked cornbread.

An inside look – this didn’t stick around long!