Sunday, January 29, 2017


Most of the recipes we feature on our blog are ones Olivia has developed or used and once and a while I throw an old favorite in for fun.  Last week Olivia broke her foot and her time spent creating in the kitchen is very limited for a while, so today I'm sharing with you a recipe I found at recently and tried it on my husband.  It is an excellent recipe and because there are only two of us being able to reheat the food for a second day is important to us.  This one passed that test beautifully and was just as good the second day as it was the first.  It is easy and very good.  I had some enchilada sauce leftover so I served it on the side as a garnish and it was great.  The second day I wanted to add a little moisture to the dish so after reheating, I served it with  a dollop of sour cream on top.  This is a great recipe and I think it is one your whole family will love.

1 box Jiffy corn muffin mix
1 egg
1/2 cup sour cream
1/2 cup creamed corn
1/3 cup enchilada sauce
1 onion chopped
2 cloves garlic, minced
1 tsp. cumin
1 tsp. chili powder
1 lb. ground beef
1 cup cheddar cheese, shredded
1 cup monterey jack cheese, shredded
small handful cilantro leaves chopped (optional)
kosher salt
ground pepper

1.  Preheat over to 400 degrees F.
2.  Prepare cornbread base.  In a medium bowl, combine corn muffin mix, sour cream, creamed corn and egg.  Combine.  Pour  into a large case iron skillet or a ceramic baking dish and bake for 25 minutes or until golden brown on top.  (if not using cast iron, may take a bit longer).  Let cool slightly in pan,.

3.  Make the taco meat by cooking the onions over medium heat.  Season with salt, pepper, and spices and cook until soft.  Add the garlic and cook until fragrant.  Add the ground beef and stir to break up the meat.  Season to taste and cook until cooked through.  Remove skillet from stove top and drain excess fat.


4.  Poke the surface of the 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.  Top with cilantro if desired.


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