Featured Brand Sites
Product By Category
Tools & Info
Read MoreRead Less
Tap or click steps to mark as complete
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.
Tasty! I could not find enchilada sauce in 15 oz cans so planned to use 1 1/2 10 oz cans. Glad I hadn't opened them both during prep, as one 10 oz can was sufficient. I used 2 packages of cornbread and not all the cheese. Will make again.
My kids loved this *********. I too added mexicorn to the cornbread and decreased the milk. When I added cheese over the meat mixture and it made it that much better. ????
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!