- 8
Ingredients
- 1 pound ground chuck
- 1 onion, chopped
- 1 red bell pepper, chopped
- 1 (10 oz.) can enchilada sauce
- 1 (8 oz) can tomato sauce
- 1 teaspoon ground cumin
- 1 teaspoon chile powder
- 1/2 teaspoon salt
- 1-1/2 cups shredded Cheddar cheese
- 2 cups self-rising cornmeal mix
- 1 cup cream style corn
- 3/4 cup milk
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon sugar
- 1 teaspoon chile powder
Preparation
Step 1
In a large skillet, combine chuck, onion, and bell pepper. Coook 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 toa boil over medium heat. Reduce heat and simmer 20 minutes, stirrin frequently. Stir in cheese. Set aside.
Preheat oven to 350 degrees. Lightly grease a 10-inch cast-iron skillet.
In a medium bowl, combine cornmeal mix, cream-style corn, milk, oil, and eggs, stirring until smooth. Stir in sugar and chili powder. Our 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 and serve.