Ingredients
Method
- Preheat oven to 400ºF (200ºC). Coat a 13 x 9 x 2-inch (33 x 23 x 5cm) baking dish with nonstick cooking spray. Set aside.
- In a large bowl, combine cornbread mix, creamed corn, eggs, milk, and 1 cup of the cheese. Pour into prepared baking dish. Bake for 20 minutes.
- In a large skillet over medium heat, cook ground beef until no longer pink. Drain fat. Add taco seasoning packet and salsa. Cook for an additional 5 minutes.
- Toss beef in enchilada sauce. Pour beef mixture over cornbread and top with remaining cup of cheese. Bake for 20 additional minutes.
- Allow to cool for 5 minutes and cut into 6 or 8 squares. Top with favorite taco toppings, if desired.
Notes
For a vegetarian version, replace the ground beef with vegetarian ground meat or black beans.
For a spicier version, use hot salsa or add extra jalapeños.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven before serving.
For a spicier version, use hot salsa or add extra jalapeños.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven before serving.