Southwest Cornbread Casserole

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

1. Preheat your oven to 400 degrees and move the rack to the center of the oven.

Step 2

2. In a medium sized mixing bowl beat together 1/2 C melted butter and 1/2 C sugar. Add 2 eggs and beat to combine.

Step 3

3. Pour 1 C buttermilk into a glass measuring cup. Add 1/2 tsp baking soda and stir to combine. Add this to the butter and sugar mixture and stir to combine.

Step 4

4. In a separate bowl toss together 1 C flour, 1 C cornmeal, and 1/2 tsp salt. Fold it into the wet ingredients. Don't over mix.

Step 5

5. Spray a 9x13 pan with cooking spray and spread the cornbread batter out evenly into the pan.

Step 6

6. Bake for 12-15 minutes or until the top is set and slightly firm. It should be almost baked completely. It's going to go in the oven for another 5 minutes or so with the meat mixture on top, but make sure it's just about done before you move to that stage.

Step 7

7. While the cornbread is baking, grab a deep skillet and heat it up over medium high heat.

Step 8

8. Add 1 pound ground beef, 2 cloves of chopped garlic, 1/2 chopped onion and 5-6 chopped mini bell peppers (I used orange and yellow). Sprinkle with salt, pepper and 3 Tb of taco seasoning. Stir and cook until the beef is cooked through and no longer pink.

Step 9

9. To the ground beef mixture add 1 (10 ounce) can red enchilada sauce, 1 (14.5 ounce) can diced tomatoes (un-drained), 1 (15 ounce) can black beans (drained) and 1 C salsa (I used Pace).

Step 10

Give it a nice stir, allow it to come to a simmer and let it cook on low for 5 minutes.

Step 11

10. Carefully pour the meat mixture over the top of the corn bread.

Step 12

11. Sprinkle with 2 C Mexican blend cheese.

Step 13

12. Pop it in the oven for 5-8 minutes, or just until the cheese melts.

Step 14

13. Sprinkle with fresh cilantro (optional).

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