Tex-Mex Cornbread Enchilada Casserole

Tex-Mex cuisine is a delightful fusion of flavors and culinary traditions that originated in the border regions of Texas and Mexico. Characterized by its bold spices, hearty ingredients, and comforting dishes, Tex-Mex recipes often feature an array of vibrant flavors that tantalize the taste buds. One standout dish that exemplifies the essence of this cuisine is the Tex-Mex Cornbread Enchilada Casserole. This recipe marries the comforting, moist texture of cornbread with the rich, savory elements of enchiladas, creating a meal that is perfect for family gatherings, potlucks, or casual weeknight dinners.

Experience the vibrant flavors of Tex-Mex with this delicious Cornbread Enchilada Casserole. This unique dish combines a sweet cornbread base with a hearty, savory enchilada filling, making it perfect for family gatherings or weeknight dinners. Easy to prepare, it features layers of cornbread, spiced meat, black beans, and gooey cheese. Enjoy every bite as it brings loved ones together around the table for a comforting meal filled with warmth and flavor.

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Ingredients

For the Cornbread:

1 cup cornmeal

1 cup all-purpose flour

1/4 cup granulated sugar

1 tablespoon baking powder

1 teaspoon salt

1 cup buttermilk

1/4 cup vegetable oil

2 large eggs

1 cup shredded cheddar cheese (plus extra for topping)

1/2 cup canned green chilies, drained

For the Enchilada Filling:

1 lb ground beef or turkey

1 can (15 oz) black beans, rinsed and drained

1 can (10 oz) red enchilada sauce

1 cup frozen corn

1 teaspoon chili powder

1/2 teaspoon cumin

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

Salt and pepper to taste

1/2 cup chopped green onions (for garnish)

Fresh cilantro (for garnish, optional)

Instructions

Preheat the Oven:

Preheat your oven to 400°F (200°C).

Prepare the Cornbread:

In a mixing bowl, whisk together cornmeal, flour, sugar, baking powder, and salt. In another bowl, combine buttermilk, vegetable oil, and eggs. Mix the wet ingredients into the dry ingredients until just combined, then fold in the shredded cheddar cheese and green chilies.

Bake the Cornbread:

Pour the cornbread batter into a greased 9x13 inch baking dish. Bake in the preheated oven for 20-25 minutes, or until golden brown and a toothpick inserted in the center comes out clean. Remove from the oven and let cool slightly.

Make the Enchilada Filling:

In a large skillet over medium heat, cook the ground beef or turkey until browned, breaking it up with a spoon. Drain excess fat if necessary. Add in the black beans, enchilada sauce, corn, chili powder, cumin, garlic powder, onion powder, salt, and pepper. Stir to combine and cook for an additional 5-7 minutes until heated through.

Assemble the Casserole:

Crumble half of the cornbread into the bottom of the same 9x13 inch baking dish. Spread the enchilada filling evenly over the cornbread, then crumble the remaining cornbread on top. Sprinkle additional shredded cheddar cheese over the casserole.

Bake the Casserole:

Return the assembled casserole to the oven and bake for an additional 15-20 minutes, or until the cheese is melted and bubbly.

Serve and Garnish:

Allow the casserole to cool for a few minutes, then garnish with chopped green onions and fresh cilantro if desired. Slice and serve warm with your favorite Tex-Mex sides, such as guacamole or salsa.

Prep Time, Total Time, Servings: 20 minutes | 1 hour | 6 servings