Ingredients:

Cornbread:

• 1 cup cornmeal

• 3/4 cup flour

• 3 tbs sugar

• 1 tsp salt

• 11/2 baking powder

• 1/2 tsp baking soda

• 2 egg

• 4 tbs butter melted

• 2/3 cup whole milk

• 2 ears, fresh corn (removed from cob)

• 1 small can green chilis

For Beef

• 1 tbs olive oil

• 1 lb ground beef

• 1/2 yellow onion (chopped)

• 2 cloves garlic minced

• 1 tsp cumin 

• 1/2 tsp paprika

• 1 tsp chili powder

• 1 can Rotel

• salt and pepper to taste

For Casserole

• 15 oz enchilada sauce (1 can)

• 2 cups Cheddar Cheese (shredded)

• avocado, cilantro and/or sour cream

Instructions

• Preheat your oven to 425 F degrees. Place empty cast iron skillet into the oven while it is pre heating with 2 tbs olive oil.

• Add the cornmeal, sugar, salt, baking powder to a medium size bowl and whisk together. Add the egg, butter, and milk and whisk well. Stir in the corn and green chilis. 

• Pour the cornbread mixture into a large cast iron skillet. Bake for 20 to 25 minutes or until the edges are golden and the cornbread is done.

• While the cornbread is cooking, prepare the beef. In another large skillet, heat the olive oil over medium heat. . Add the onion and garlic. Sauté until translucent, about 3 min. Add the ground beef and cook until no longer pink, about 5 minutes. Pour in the rotel and mix all ingredients together well. Stir in cumin, paprika, chili powder, salt, pepper and stir. Cook for about 10 min on low heat.

• When the cornbread is done, poke holes into it with the end of a wooden spoon. Pour the enchilada sauce over the top of the cornbread and spread. 

• Top with the ground beef mixture and the shredded cheese. 

• Bake the casserole for another 15 minutes or until the cheese has melted and has started to lightly brown on top. 

• Let cool for about 5 minutes, then top the casserole with cilantro and your favorite toppings.