Stuffed Mexican Cornbread
|1 lb||lean ground beef|
|1 can(s)||14.75 oz. cream style corn|
|2 c||shredded mexican cheese divided|
|1 c||self rising cornmeal [plus 1/2 tsp. salt]|
|1/3 c||vegetable oil|
|4 oz||can diced green chilis|
|1/2 c||taco sauce|
|1/4 c||chopped chives|
|1 medium||diced onion|
|2 Tbsp||chopped cilantro|
|1 tsp||minced garlic|
|seasoned salt & black pepper to taste|
|1||chopped jalapeno pepper [optional]|
This meaty cornbread is great alongside a bowl of soup, a taco salad or a bowl of beans. It's flavorful and filling, without being overly spicy. If you really want to heat things up, toss in a chopped jalapeno pepper, the choice is yours!
In a stove top pan, saute the chopped onion and the chopped jalepeno pepper, if desired, in a couple of tablespoons of vegetable oil until translucent, then add the ground beef. Season with seasoned salt and pepper to taste. Cook until no pink remains in the beef, then drain any excess fat from the pan. Stir in the taco sauce, green chilies, cumin, minced garlic and cilantro. Simmer for 3-5 minutes, adjust the salt and pepper if needed, then remove from the heat.
To assemble, pour 1/2 of the corn bread batter into the baking dish
Sprinkle 1 1/2 cups of the shredded cheese over the ground beef.
Remove from the oven, and sprinkle the last 1/2 cup of cheese on top. Return to the oven for another 5-10 minutes to allow the cheese to melt and the cornbread to become golden and crispy. Yield: 8 pieces
The heat in this dish is in the taco sauce. You can choose mild, medium or hot, it's simply your preference. If you really like spice, heat things up by adding the chopped jalapeno pepper.