INGREDIENTS

  • 1 lb ground chuck
  • 1 onion , chopped
  • 1 red bell pepper , chopped
  • 1 (10ounce)can enchilada sauce
  • 1 (8ounce)can tomato sauce
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/8 teaspoon salt
  • 1 1/2 cups shredded cheddar cheese
  • 2 cups self-rising cornmeal mix
  • 1 cup cream-style corn
  • 3/4 cup milk
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon sugar
  • 1 teaspoon chili powder

    • Garnish

  • salsa
  • avocados or guacamole

DIRECTIONS

  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-styoe corn, 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 meat mixture.
  15. Bake 35 to 40 minutes or until wooden pick inserted in center of cornb read comes out clean.
  16. Cut into wedges.