Rating: 3.5 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

This quick and easy one-pan recipe is a huge hit at potlucks and of course my family. It reheats beautifully.

Recipe Summary

cook:
55 mins
additional:
10 mins
total:
1 hr 20 mins
prep:
15 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • Mix cornbread mix, milk, and egg together in a bowl until smooth.

  • Combine ground beef, onion, and jalapeno pepper in a large oven-proof skillet; cook and stir until beef is browned, about 5 minutes. Stir in enchilada sauce, salsa, corn, and chipotle pepper until heated through, about 5 minutes. Pour cornbread batter on top.

  • Bake in the preheated oven until top is golden brown, about 40 minutes. Sprinkle Cheddar cheese over the top. Continue baking until cheese is melted, about 5 minutes more. Let stand 10 to 15 minutes before serving.

Cook's Note:

Use your choice of shredded cheese.

Nutrition Facts

557 calories; protein 34.4g; carbohydrates 44.7g; fat 26.6g; cholesterol 140.1mg; sodium 966.5mg. Full Nutrition
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