Lacey’s Pantry: Cornbread Enchilada Skillet

By Lacey Newlin

Ingredients
• 1 box Jiffy corn muffin mix
• 1 egg
• 1/2 cup sour cream
• 1/2 cup creamed corn
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 lb ground beef
• 1 tsp cumin
• 1 tsp chili powder
• 1 tsp cayenne
• 1/2 lb jalapeños, chopped
• 1/2 cup green chilis, diced
• 1 cup cheddar cheese, shredded
• 1 cup Monterey Jack cheese
• 1/3 cup red enchilada sauce
• Salt and pepper, to taste
• 1/2 bunch cilantro, chopped (if desired)

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