If you want something for a weeknight dinner that is both easy and delicious, you need to try this recipe. Who doesn’t like cornbread, fresh corn and hamburger meat? This is a great combination of flavors. (Check out the photos in the slideshow).
- 1 pound lean ground beef
- 1 (7.5 oz.) can or bottle of mild red enchilada sauce
- 2 cans (4.5 oz. each) chopped green chiles
- 2 tablespoons tomato paste
- 1 teaspoon chili powder
- 2 stalks fresh corn (boiled for 5 minutes)
- 1 1/2 cups shredded short Cheddar cheese
- 1 box muffin mix (Jiffy)
- 1/3 cup milk
- 1 egg
Preheat the oven to 350 degrees (use the convection setting). In a 10 inch over proof skillet, cook the beef over medium-high heat for 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked. Drain with paper towels. Stir in enchilada sauce, 1 can of the green chiles and the chili powder. Set aside.
In a separate pot, boil water and add a teaspoon of salt. When the water is boiling, add two stalks of fresh corn on the cob and boil for 5 minutes. When the corn is done, remove from the water and place on a cutting board and strip the corn of the cob.
Add 1 cup of cheddar cheese and the corn to the meat mixture and stir to mix well. Set aside
Meanwhile, in a large bowl, muffin mix with 1egg and 1/3 cup milk. Add one can of chopped green chilies and 1/2 cup Cheddar cheese, mix well. Pour the corn muffin mix over the hamburger mixture and smooth out evenly. Bake in the preheated oven for 35-40 minutes or until the topping is golden brown. Cool for 5 minutes. Serves 6.