This luscious pie is just too perfect not to share with you, friends! Oh, man, you have got to give this one a try, I’m telling you! Feel free to add more ingredients if you prefer. My only advice to you is to be very generous with the amount of cheese that you are going to add. Just do it and thank me later! Have a wonderful day, friends. Enjoy!
Ingredients:
9×13 casserole dish
2 lbs lean ground beef
2 c diced poblano peppers (I usually use 2 peppers)
8 oz frozen corn, thawed
1 (16 oz) jar salsa (Pace Picante is my Fav for this dish)
½ (10 ounces) can of red enchilada sauce
2 (8.5 oz) boxes dry cornbread mix (Jiffy is my Fav for this dish)
2 large Eggs
⅔ c whole milk
4 oz shredded Sharp Cheddar cheese
4 oz shredded Monterey Jack cheese
1 tsp salt
½ tsp dried oregano
1 tsp ground dried chipotle pepper
1 tbsp brown sugar
cooking spray
Directions:
Prepare the oven and preheat to 175 degrees C or 350 degrees F.
Apply cooking spray in a 9×13-inch casserole dish.
Place a skillet on the stove and turn the heat to medium-high.
Add the ground beef and cook until crumbly and brown.
Add corn, poblano peppers, enchilada sauce, salsa, oregano, chipotle powder, and salt. Stir until well mixed. Cook for a few more minutes.
In a mixing bowl, add the packs of cornbread, brown sugar, ⅔ cup of milk, and 2 eggs. Whisk until well mixed.
Add half of the cornbread mixture into the prepared baking dish and spread it evenly.
Sprinkle half of the cheeses over the cornbread mixture.
Add the beef mixture over the cheese layer and spread it evenly.
Spread the rest of the cornbread over the beef mixture.
Top everything with the remaining cheeses.
Cover the baking dish with aluminium foil.
Place it inside the preheated oven and bake for about an hour or until done.
Remove from the oven and allow it to cool for a few minutes at room temperature.
Serve and enjoy!
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