Hi y’all – remember me? I know. It’s been exactly three months since I posted. I don’t think I really started out the summer to take a blog break but it is what happened. First, mom had some health problems and of course I was very busy with Yum Goggle then………. everything I cooked turned into a failure. Have you ever gone through one of those times in life when every single time you picked up a pot or pan it turned into an inedible disaster? If not, I envy you but if so – I know you can sympathize. I burned and undercooked so many things – even boxed brownies – I started to feel like I was wasting money at the grocery store. But one thing I made, thanks to the blog Dee’s In The Kitchen, surpassed all our expectations. She made her totally homemade and you can the recipe if you click on the name of her blog but I made mine the easy way and the recipe is as follows:
2 packages of your favorite cornbread mix, made according to directions
1 tablespoon of solid shortening
1 large cast iron skillet
1 pound hamburger meat
1 package taco seasoning mix
¼ Cup warm water
3 Cups shredded cheese, your favorite
1 12 ounce can of corn, drained
1 4.5 ounce can of diced green chiles
1 10.5 ounce enchilada sauce, I used green but you can use red
1 small onion, finely chopped
Put the solid shortening in the skillet and set in a preheated to 425F oven while you mix up the 2 packages of cornbread mix, adding the corn, 1 Cup of cheese and the green chiles.
Pull out the skillet – the shortening is melted and the pan is very hot – pour in the cornbread mixture (you should hear sizzling), quickly spread it out in the pan and bake according to directions. This will make the cornbread crisp on the outside.
While the cornbread mixture is cooking, put the meat into a skillet and cook until the pink is gone. Add the onions and cook for a few more minutes then add in the taco envelope as well as ¼ cup warm water. Cook until reduced.
Remove the cornbread from the oven and turn it down to 350F.
Take a meat fork and poke holes in the cornbread all over, then pour the enchilada sauce over the top.
Mix 1 Cup of cheese into the meat mixture and spoon on top of the cornbread.
Spread the final cup of cheese over top then cover with foil.
Place back in the oven for about 15 minutes – bring it out and let it set for a while, maybe 20 minutes.
Serve with salad.
I hope you guys have missed me as much as I have missed you! I plan to be back at it on a regular basis – I just hope you’ll stick with me!
Please go over and check out Dee’s In The Kitchen – it’s a great little blog and I really enjoy her recipes!