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When it comes to comfort food, few dishes can rival the hearty and satisfying Tex-Mex Cornbread Enchilada Casserole. This delightful recipe marries the rich, savory flavors of traditional enchiladas with the sweet, crumbly goodness of cornbread, creating a dish that is as comforting as it is delicious. The combination of these two beloved staples not only enhances the flavor profile but also adds a unique twist that is sure to impress family and friends alike.

Tex-Mex Cornbread Enchilada Casserole

Discover the comforting and delicious Tex-Mex Cornbread Enchilada Casserole, a unique blend of sweet cornbread and savory enchilada filling. Perfect for family dinners or gatherings, this dish layers hearty ingredients like ground meat, black beans, and gooey cheese, all topped with a golden cornbread crust. Easy to prepare, it's ideal for both novice and seasoned cooks. Bring home the vibrant flavors of Tex-Mex cuisine with this satisfying casserole that everyone will love.
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Ingredients
  

For the Cornbread Layer:

1 cup cornmeal

1 cup all-purpose flour

1 tablespoon baking powder

½ teaspoon salt

1 cup buttermilk

2 large eggs

¼ cup melted butter

1 cup corn kernels (fresh or frozen)

For the Enchilada Filling:

1 pound ground beef (or turkey)

1 small onion, diced

2 cloves garlic, minced

1 can (15 oz) black beans, drained and rinsed

1 can (10 oz) diced tomatoes with green chilies

1 tablespoon taco seasoning

1 cup shredded cheddar cheese

1 cup shredded Monterey Jack cheese

For Assembling:

1 can (10 oz) enchilada sauce

Additional cheese for topping

Fresh cilantro, chopped (for garnish)

Sliced jalapeños (optional, for spice)

Instructions
 

Preheat the Oven:

    Preheat your oven to 400°F (200°C). Grease a 9x13-inch baking dish or casserole dish.

      Make the Cornbread Batter:

        In a large mixing bowl, whisk together the cornmeal, flour, baking powder, and salt. In a separate bowl, combine buttermilk, eggs, and melted butter. Pour the wet ingredients into the dry ingredients and mix until just combined. Fold in the corn kernels and set aside.

          Prepare the Enchilada Filling:

            In a large skillet, cook the ground beef (or turkey) over medium heat until browned. Drain any excess fat. Add the diced onion and minced garlic to the skillet and sauté until the onion is translucent. Stir in the black beans, diced tomatoes (with their juice), and taco seasoning. Cook for an additional 5 minutes until heated through.

              Assemble the Casserole:

                Spread half of the cornbread batter into the bottom of the greased baking dish. Layer the meat and bean mixture evenly over the cornbread base, followed by half of the enchilada sauce. Sprinkle the cheddar and Monterey Jack cheese on top of the filling. Pour the remaining cornbread batter over the cheese layer, covering it completely. Finally, drizzle the remaining enchilada sauce on top and add extra cheese if desired.

                  Bake:

                    Place the casserole in the preheated oven and bake for 25-30 minutes, or until the cornbread is golden brown and cooked through. You can check if it's done by inserting a toothpick into the center; it should come out clean.

                      Garnish and Serve:

                        Once baked, remove the casserole from the oven and let it cool for about 10 minutes. Garnish with freshly chopped cilantro and sliced jalapeños, if using. Slice into squares and serve warm.

                          Prep Time, Total Time, Servings: 20 minutes | 50 minutes | 8 servings