When I saw this recipe on my blogging pal Renee's blog, I knew it was a recipe I wanted to try. If you haven't been to Renee's blog, Cheery Kitchen, you should check it out. She and I have been blogging buddies for four or five years. Renee has the best recipes and beautiful photos!
I used my favorite hatch chile's for the green chili's in this recipe. They were a delicious addition to an already terrific recipe. I also had corn in the freezer from extra ears of corn on the cob. My husband said "oh this is good, I'd have this again!" A true compliment! Renee, thanks for a great addition to my recipe box.
Recipe Courtesy of Cheery Kitchen
Serves: 12 servings
- 2 pounds ground beef
- 1 large yellow onion, chopped
- 2 cups green enchilada sauce (I used red)
- 1 (4-ounce) can chopped green chiles (I used Hatch Chile's)
- 1 teaspoon ground cumin
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 (15-ounce) can pink beans, drained (I left these out)
- 1 (15-ounce) can black olives, drained and sliced
- 1 (15-ounce) can corn, drained
- 1 (8.5-ounce) box cornbread mix, (I used Jiffy)
- 1 egg
- ¾ cup milk
- 8 ounces cheese, shredded
- Preheat oven to 400 degrees.
- Over medium high heat in a large skillet, brown beef and onion together. Drain fat and return to pan.
- Add green chile sauce, cumin, salt and pepper, green chiles, beans, olives and corn and let it simmer for 5 minutes.
- Mix cornbread mix with egg and milk and pour over top of beef and vegetables.
- Place skillet in the oven and bake for 15 minutes.
- Sprinkle with shredded cheese and bake for 10 more minutes.
- Remove from oven and serve.
- Garnish with sour cream, guacamole, and tomato chunks if desired.