I’m constantly on the hunt for new and unique recipes that I’m itching to try…that’s what having this blog has done to me! My recipes “tab” on my browser is out of control, I pretty much love it.
I came across a similar recipe to this one yesterday and I decided to whip it out! I have to admit, at first I wasn’t so sure about this – I even told husband that we might have to order pizza for dinner. We both love Mexican food and I was getting bored of tacos, so I just went for it, and I’m so glad I did! This took no time at all to whip up and it turned out awesome!
- 1 cup shredded cheddar cheese, divided
- 1/3 cup reduced fat milk
- 2 eggs
- 1 teaspoon ground cumin
- 1/4 teaspoon ground red pepper
- 1 cup of corn
- 1 (8.5 ounce) box regular (not sweet) corn muffin mix
- 1 (4 ounce) can chopped green chilies, drained
- 1 (4 ounce) can chopped jalopenos, drained (optional!)
- Cooking spray
- 1 (10 ounce) can red enchilada sauce
- 1 pound of lean ground beef, prepared the same way you would for beef tacos
- Sour cream (optional)
1. Preheat oven to 400°.
2. In bowl, combine 1/4 cup cheese, milk, eggs, cumin, ground red pepper, corn, corn muffin mix, green chilies, and jalopenos.
3. Pour mixture into a 13 x 9–inch baking dish coated with cooking spray.
4. Bake at 400° for 15 minutes or until set. Remove from oven and pierce entire surface liberally with a fork; pour enchilada sauce over top.
5. Top with taco seasoned, cooked ground beef; sprinkle with remaining 3/4 cup cheese.
6. Bake at 400° for 15 minutes or until cheese melts. Remove from oven; let stand 5 minutes. Cut into 8 pieces; top each serving with 1 tablespoon sour cream.
Modified from: Taste and Tell