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Cornbread Enchilada Casserole Recipe

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This recipe for Cornbread Enchilada Casserole is from The Richardson Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 Box Jiffy Cornbread Mix
Approx. 8oz. Canned Sweet Corn (Cream Style) - You can add slightly more or less
1 Egg
1 Small Container Plain Greek Yogurt Approx 5.3oz. - It doesn't have to be Greek
1lb. Uncooked Hamburger
1pkt. Taco Seasoning
1 bag Shredded Mexican Cheese
1 10oz. Can Enchilada Sauce
1 White Onion (Optional)
1 Green Chile (Optional)
Directions:
Directions:
Mix the above ingredients together (the batter will be slightly lumpy) and pour into an 8x8 greased baking dish (you can spray with Pam) and bake at 400 degrees for 15-20 minutes, until the top is golden brown.

While the cornbread is baking, take 1lb. of raw hamburger meat and cook in a skillet on the stovetop. Add 1 packet of Taco seasoning. If you want you can also add a diced white onion and/or diced green chile to spice it up, but it is not necessary. Once the hamburger is fully cooked, drain the grease.

*When the cornbread is done baking, remove it from the oven.
*With a toothpick or something similar, poke about 9 small holes into the cornbread, and about the diameter of a pencil.
*Next take about a 10oz. can of Red Enchilada Sauce and pour over the top of the cornbread. You don't have to use the whole can.
*Then layer the cooked hamburger over the Enchilada sauce.
* Next add a layer of shredded Mexican Cheese over the meat.

Finally, put the cornbread back in the oven and bake at 350 degrees, until the cheese melts on top. It should take approx. 5 minutes.
Number Of Servings:
Number Of Servings:
4-5

 

 

 

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