Ingredients:
cooking spray
2 pounds ground beef
2 cups diced poblano peppers
1 teaspoon salt
1 (16 ounce) jar salsa
1/2 teaspoon dried oregano
1 teaspoon ground dried chipotle pepper
2 (8.5 ounce) boxes dry corn muffin mix
|
(such as Jiffy®)
2 eggs
2/3 cup milk, divided
4 ounces shredded Cheddar cheese,
divided
4 ounces shredded Monterey Jack
cheese, divided
8 ounces frozen corn, thawed
|
Directions:
1. | Preheat the oven to 350 degrees F (175 degrees C). |
2. | Spray a 9x13-inch casserole dish with cooking spray. |
3. | Cook and stir ground beef in a Dutch oven over medium-high heat until meat starts to brown and release juices, about 5 minutes. |
4. | Reduce heat to medium and stir in poblano peppers, salt, salsa, oregano, and chipotle powder; cook and stir until seasoned beef is crumbly and no longer pink, about 10 minutes. |
5. | Mix one package of corn muffin mix in a large bowl with 1 egg and 1/3 cup of milk. Whisk to combine. In a separate large bowl, mix the second package of corn muffin mix with 1 egg, 1/3 cup of milk and half the Cheddar and Monterey Jack cheeses. |
6. | Spread the prepared corn muffin mixture without cheese into the prepared baking dish. Sprinkle corn over the muffin mix, followed by remaining half of the cheeses, then the beef mixture. |
7. | Spoon the corn muffin mix with cheese on top of the beef and carefully spread over the top with a fork, leaving about half an inch from the edges of the pan. |
8. | Bake in the preheated oven for 50-60 minutes, until golden brown. |
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