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Serve with your favorite steamed vegetable to round out the meal.
Prepare meat mixture. Refrigerate 3 to 4 days, or freeze up to 1 month. When ready to use, spoon into baking dish. (Thaw first, if frozen.) Top with muffin batter and continue as directed.
Bump up the flavor by stirring chopped canned chipotle peppers in adobo sauce, or chopped fresh chives, into muffin batter before using as directed.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
Great recipe and easy to prepare in a hurry. Next time I may make the meat mixture ahead and just reheat it. I knew the cornbread topping would be sticky so I just dropped the batter in small pieces all over the top and it worked fine. I did add 1/2 cup of canned corn because it was **** and needed used. I omitted the Jalapeno because I can not eat them. My husband had two servings which means he liked it!
This recipe provided a great foundation for what turned out to be a smile winning,head knodding and second serving meal! I made some modifications to the original. I used a jar of salsa instead of enchilada sauce and added a pack of chili seasoning and taco seasoning to the meat. I also added a can of creamstyle corn to the cornbread recipe and but a layer of cheese between the meatsauce and the cornbread layer.
I made this recipe exactly as stated. The filling was very watery and the cornbread batter was so thick it was impossible to spread so I ended up with very lumpy cornbread dumplings. I would't waste my time on this recipe again.