1. In a large ski8llet, combine ground chuck, onion, and bell pepper. 2. Cook over medium high heat, stirring occasionally, until beef is browned and crumbly. 3. Drain well. 4. Stir in enchilada sauce, tomato sauce, cumin, chili powder, and salt. 5. Bring to a boil over medium heat. 6. Reduce heat and simmer 20 minutes, stirring frequently. 7. Stir in cheese. Set aside. 8. Preheat oven to 350 degree F. 9. Lightly grease a 10-inch cast-iron skillet. 10. In a medium bowl, combine cornmeal MIX, cream-stye corn, optional green chiles, milk, oil and eggs, stirring until smooth. 11. Stir in sugar and chili powder. 12. Pour one-third of batter into skillet. 13. Bake 10 minutes. 14. Spoon meat mixture evenly over cornbread layer. 15. Spoon remaining cornmeal batter evenly over meat mixture. 16. Bake 35 to 40 minutes or until wooden pick inserted in center of cornb read comes out clean. 17. Allow to set for about 10 mnutes before cutting into wedges. ---------------------------------------------------------------------------
Nutrition
Ingredients
