Prep Time: 30 mins
Total Time: 1 hr 45 mins
- 1 pouch (6.5 oz) cornbread & muffin mix
- 1/3 cup milk
- 2 tablespoons butter, melted
- 1 egg
- 1 can (4.5 oz) Old El Paso™ chopped green chiles
- 2 cups shredded Mexican cheese blend (8 oz)
- 1 lb lean (at least 80%) ground beef
- 1/2 cup chopped red bell pepper
- 1/2 cup chopped onion
- 2 cloves garlic, finely chopped
- 2/3 cup water
- 1 package (1 oz) Old El Paso™ original taco seasoning mix
- 1 can (15 oz) pinto beans, drained, rinsed
- 1 can (10 oz) Old El Paso™ mild enchilada sauce
- Fresh toppings, if desired (chopped tomatoes, cilantro, sour cream, salsa, diced avocado)
- Heat oven to 400°F. Grease bottom and side of 10-inch cast-iron skillet with oil. Heat skillet in oven about 10 minutes or until hot.
- In medium bowl, stir muffin mix, milk, melted butter and egg just until moistened (batter will be lumpy). Stir in green chiles and 1 cup of the cheese. Spread in hot skillet. Bake 16 to 18 minutes or until light golden brown around edge. Remove from oven; reduce oven temperature to 350°F.
- Meanwhile, in 10-inch nonstick skillet, cook beef, bell pepper, onion and garlic over medium-high heat 5 to 7 minutes, stirring frequently, until beef is no longer pink; drain. Add water and taco seasoning mix; heat to boiling. Reduce heat; simmer uncovered 3 to 4 minutes, stirring frequently, until thickened. Add pinto beans; stir until combined.
- Using the end of a wooden spoon, poke holes in cornbread (about 1 1/2 to 2 inches apart), and pour enchilada sauce over top, spreading sauce to fill holes. Top with beef and bean mixture and remaining 1 cup cheese. Cover with sheet of foil sprayed with cooking spray; bake 25 to 30 minutes or until bubbling around edge and cheese is melted.
- Cool 10 to 15 minutes before serving. Serve with your favorite fresh toppings.