Ingredients
- For the Middle Layer:
- 1 tablespoon canola oil
- 2 pounds ground beef
- 1/2 medium-size white onion, chopped
- 2 garlic cloves, minced
- 1/2 jalapeno, seeded and chopped
- 2 teaspoons chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon kosher salt
- 1 (8 ounce) can tomato sauce
- For the Cornbread:
- 3 cups water
- 1-1/2 cups corn meal
- 1 can creamed corn
- 1 egg
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup shredded cheddar cheese
- For the Bottom Layer:
- 1 (7 ounce) can whole green chiles (chopped will do)
Preparation
Step 1
Preheat the oven to 350 degrees.
In a nonstick pan, heat 1 tablespoon of canola oil and add the chopped onions. Saute the onions for three minutes. Add the ground beef and gently break it up and brown it in the skillet along with the onions. When the beef is just browned, add the garlic and the jalapenos and continue to cook for one minute. Add the cumin, chili powder and salt and stir to combine. Add the tomato sauce and stir to combine. Remove the skillet from the heat.
In a medium saucepan, bring three cups of water to a simmer. Using a whisk slowly add the corn meal and stir to minimize lumps. Remove the saucepan from the heat and stir in the creamed corn. Once the corn is incorporated, stir in the egg. Then stir in the baking powder, salt, and cheese.
In a 9” by 13” casserole dish, layer the ingredients in the following order: green chiles, meat, cornmeal topping. Spread the topping so that you have a smooth surface.
Place the dish in the oven and bake for 45 minutes. Allow to rest for 10 minutes before serving.