Enchilada Casserole

February has me in the doldrums. It is dark and rainy and all-around dreary. I'm sick of winter, but we still have a month to go before spring. This bleak weather has me craving comfort foods. And Enchilada Casserole fits the bill quite nicely.

A rich cornbread crust is topped with spicy ground beef and a blizzard of shredded cheese. It is simple and delicious, the perfect weeknight meal.

Let's get cooking!
Erin

P.S. I haven't tried it, but I bet you could substitute cooked, shredded chicken for the ground beef. It would be the perfect way to use up leftover roast chicken!

Enchilada Casserole

Adapted from Pinch of Yum and Skinny Mom

Serves: 6

1 egg

1/3 cup milk

1 (14 ounce) can cream style corn

1 package (8.5 ounce) cornbread mix (like Jiffy)

1 tablespoon oil

1 pound ground turkey or ground beef

4 teaspoons taco seasoning

Salt

1 (10 ounce) can red enchilada sauce, divided

1 cup shredded cheddar cheese

Chopped cilantro, for garnish

Sour cream, for serving

Preheat oven to 400 degrees. Grease a 8" x 8" baking dish and set aside. 

In a medium bowl, whisk together egg, milk, and corn. Stir in cornbread mix. Pour into prepared baking dish and bake for about 25 minutes, until cornbread is just set and golden brown. 

While the cornbread is baking, heat oil in a large skillet over medium high. Cook turkey, stirring occasionally, until it's cooked through, about 10 minutes. Stir in taco seasoning and salt to taste. Allow spices to toast for 1 minute. Stir in half of the enchilada sauce.

Once cornbread is baked, pierce it all over with a fork. Slowly pour the remaining half of the enchilada sauce over the baked cornbread. Top with cooked ground turkey. Sprinkle cheese over top. Bake for 10-15 minutes, until cheese is melted. Allow casserole to rest 5 minutes. Top with cilantro and serve with sour cream.