I've had this recipe in our dinner rotations for about two years now. When I made it earlier this week and was still getting an earful of "This is SO good!" comments, I knew it was the perfect candidate for our Throw Back Thursday spot. It seems simple and unassuming but it is just so. darn. good. It definitely deserves another turn in the lime light. I've made a few modifications to the original post. I think these directions are a little clearer and I noted a few changes that I've made over the past couple of years. Okay, enough small talk, let's get to the good stuff. Let start with the meat mixture. It is so flavorful and look at all of these beautiful colors!
I have to admit though that the crowning jewel of this dish has got to be the cornmeal crust on top. I originally suggested you use two boxes of cornmeal mix but I've changed that suggestion to a mandatory requirement. Trust me, you'll want as much of this cornbread magic as you can get!
Combine the beautiful meat mixture with the golden cornbread crust and you have got some amazing comfort food at its finest! If there are ever any leftovers, they are usually eaten the next morning for breakfast. I'm not even kidding. That's how much we love this stuff. This meal can be cooked in a few different ways to accommodate your schedule for that day. You can cook this dish in the crock pot or oven and it's a great freezer meal if you're looking for a prep ahead meal. Separate directions for all of those are below. Hope you enjoy!
1 1/2 lbs cooked ground beef
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon chili powder
1/4 teaspoon pepper
1 can black beans, rinsed and drained
1 can diced tomatoes with mild green chilies, undrained
1 can corn, drained
1 can red enchilada sauce
2 green onions, chopped
1/4 cup fresh cilantro, chopped
1 cup shredded Mexican cheese blend
2 packages (8-1/2 ounces) corn bread/muffin mix (I used Jiffy brand)
sour cream and additional cilantro to garnish
Slow Cooker Directions:
Stir together cooked ground beef, cumin, salt, chili powder and pepper. Transfer to a slow cooker; stir in the beans, tomatoes, corn, enchilada sauce, onions, cilantro and cheese. Cover and cook on low for 6-8 hours or until heated through. In a small bowl, combine muffin mix and eggs; spoon over meat mixture. Cover and cook 1 hour longer or until a toothpick inserted near the center comes out clean. Serve with sour cream and additional cilantro if desired.
Oven Baked Directions:
Preheat oven to 400 degrees. Brown hamburger in a large skillet. Drain excess grease. Add in all remaining ingredients except for the muffin mix, eggs and sour cream. Stir until combined then pour into a 9x13 pan. In a separate bowl, mix the cornbread mix and eggs together until well mixed. Spread over the top of the meat mixture. Bake in the oven at 400 degrees for 30 minutes or until cornbread is golden brown. Top with a dollop of sour cream and cilantro.
Freezer Meal Directions:
Prepare everything as directed in the oven baked directions, except for the cornbread topping. When the meat mixture is cooled, put it in a foil pan (if you know you plan to cook it in the oven) or in a gallon sized freezer ziploc bag. If you put it in a pan, securely cover with two pieces of plastic wrap and tin foil. Place pan or ziploc bag in freezer. When ready to use, thaw and cook in oven or crock pot as directed, adding cornbread crust on top before baking.
Source: Taste of Home