A hearty Mexican casserole that will satisfy your hungry kids.
- 1/2 cup cornmeal
- 2 tablespoon sugar
- 1/2 teaspoon salt
- 1 tablespoon baking powder
- 1 egg
- 4 tablespoons butter melted
- 1/3 cup buttermilk
- 1 cup creamed corn
- 1 (4.5 ounce) can diced green chiles
- 2 cups cooked beef, shredded
- 1 cup Monterey Jack cheese, shredded
- 1 cup Cheddar cheese, shredded
- 1 (10 ounce) can red enchilada sauce
- 1 cup pico de gallo
- 1 avocado, sliced
- 3 green onions, sliced
- 2 tablespoons cilantro, chopped
- Preheat your oven to 400F.
- In a medium size bowl, mix together cornmeal, sugar, salt, baking powder.
- Stir in egg, butter, and buttermilk.
- Stir in the creamed corn and the green chiles.
- Pour the cornbread mixture into a 12 inch skillet. Bake for about 20 to 25 minutes. Insert a toothpick into the center of the cornbread until it comes out clean.
- Remove from oven and allow to cool, slightly.
- To make the casserole, mix half of the enchilada sauce with the shredded beef.
- Pour the other half of the enchilada sauce over the top the cornbread. Top with shredded beef and all the cheese.
- Bake the casserole for about 15 minutes or until the cheese has melted and has started to brown on top.
- Garnish with pico de gallo, avocado, green onions, and cilantro.