1. In a large skillet, combine ground chuck, onion, and bell pepper. Cook over medium-high heat, stirring occasionally, until beef is browned and crumbly. Drain well. Stir in enchilada sauce, tomato sauce, cumin, chili powder, and salt. Bring to a boil over medium heat. Reduce heat and simmer 20 minutes, stirring frequently. Stir in cheese. Set aside.
2. Preheat oven to 350?. Lightly grease a 10-inch cast-iron skillet.
3. In a medium bowl, combine cornmeal mix, cream-style corn, milk, oil, and eggs, stirring until smooth. Stir in sugar and chili powder. Pour one-third of batter into skillet. Bake 10 minutes. Spoon meat mixture evenly over cornbread layer. Spoon remaining cornmeal batter evenly over meat mixture. Bake 35 to 40 minutes or until a wooden pick inserted in center of cornbread comes out clean. Cut into wedges to serve.
To use cornmeal - add 2 tsp baking powder and 1 tsp salt to each cup
Add 1/2 cup cornmeal & 1/4 of all liquid ingredients to increase amt of cornbread for 12 in pan
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (278g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 326 (50%)|
|Amt Per Serving||% DV|
|Total Fat 36.2g||48 %|
|Saturated Fat 12.4g||62 %|
|Monounsaturated Fat 15.8g|
|Polyunsanturated Fat 4.5g|
|Cholesterol 330.6mg||102 %|
|Sodium 1135.9mg||39 %|
|Potassium 483.9mg||13 %|
|Total Carbohydrate 53.3g||16 %|
|Dietary Fiber 5.3g||21 %|
|Sugars, other 48g|
|Protein 29.6g||42 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 657
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