I wasn’t sure what to name this post. I couldn’t think of anything chic or clever. So…
South of the Border is what I’m stuck with.
This recipe is an entree…
and it really tastes great!
So, don’t knock it ’til ya try it…
1 small onion, chopped
2 jalapenos, seeded and diced
1 lb. ground sirloin
1 tsp. garlic powder
1/4 tsp. ground black pepper
1/2 tsp. salt
6 oz. can diced green chiles, drained
15 oz. can cream style corn
2 c. frozen corn, or 2 c. fresh corn, or 15 oz. whole kernel corn, drained
2 packages yellow corn muffin mix (such as Jiffy)
1 1/4 c. buttermilk
1 1/2 c. colby jack cheese
Saute onion and jalapeno in sprayed nonstick skillet. Scramble ground sirloin, seasoning with garlic powder, black pepper, and salt until all pink is gone. Set this mix aside.
In large mixing bowl combine diced green chiles, cream style corn, whole kernel corn, corn muffin mix, eggs, and buttermilk until well mixed. Add in ground meat mixture, mix well.
Spray a 9 x 13 baking pan with cooking spray. Layer half the cornbread mixture in the bottom of the baking pan. Sprinkle cheese evenly over the cornbread mixture layer. Spread remaining cornbread mixture over the top of the cheese.
Bake in 425° preheated oven for approximately 45 minutes to 1 hour, or until top is lightly browned.
Remove from oven and serve with pinto beans and pico de gallo.