Preheat oven to 400 degrees F.
Prepare cornbread base. In a medium bowl, combine corn muffin mix, sour cream creamed corn and egg. Whisk until evenly combined. Pour into a large cast iron skillet and bake for 20 minutes, or until golden brown on top. Let cool slightly in pan.
Meanwhile, make your taco meat. Sauté onions over medium heat. Season with salt, pepper and spices and cook until soft. Add garlic and cook until flagrant about 30 sconds. Add the ground beef and stir to break up meat. Season to taste and sauté until cooked through. Remove skillet from stovetop and drain excess fat.
Poke entire surface of cornbread with a fork Pour enchilada sauce over the cornbread. Add the meat mixture and top with shredded cheese. Cover with foil and bake until the cheese is melted, about 20 minutes. Remove foil and broil until cheese begins to brown, about 5 minutes.
Top with cilantro, if desired
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (176g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 245 (65%)|
|Amt Per Serving||% DV|
|Total Fat 27.2g||36 %|
|Saturated Fat 14.4g||72 %|
|Monounsaturated Fat 9.5g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 99.7mg||31 %|
|Sodium 339.4mg||12 %|
|Potassium 347.4mg||9 %|
|Total Carbohydrate 7.3g||2 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 6.6g|
|Protein 26g||37 %|
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: 379
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