This is Kim.  She’s cute AND she can cook!!

We recently had a Neighborhood Fiesta and everybody brought a Mexican food dish.  For the next few blogs I’m going to post some of the wonderful dishes we had.  This was absolutely one of my favorites.  Maybe it was the nostalgia, or maybe it was just cause it was DELICIOUS!  I must say, though, I haven’t had a dish like this in years.  It probably doesn’t meet any of the Designer Dishes we all read about nowadays.  I could have easily included it last year in my “Retro” phase.  Just make it and enjoy it.  I think even kids would go for this….

Here it is next to one of the many enchiladas we had.  Each one was a little different than the     other, but they were all excellent!  


Spray a 9×13 casserole dish with cooking spray

2 lbs. ground beef

2 cups diced poblano peppers (I use 2 peppers)

8 oz. frozen corn, thawed

1 (16 oz.) jar salsa (I like Pace Picante for this dish)

1/2 (10 oz.) can red Enchilada sauce

2 (8.5 oz) Jiffy corn bread mix

2 large eggs

2/3 cup whole milk

4 oz. each, sharp cheddar and Monterey Jack cheese

1 tsp. salt + 1/2 tsp. dry oregano

1 Tsp. ground dried chipotle pepper

1 Tbs. brown sugar

Preheat oven to 350 degrees  Cook ground beef in a cast iron skillet till brown.  Stir in peppers, corn, salt, salsa, enchilada sauce and spices.  Cook about 10 minutes.  May be juicy.  That’s ok.  Mix corn bread mix with eggs, milk and brown sugar.  Whisk.  Spread 1/2 batter in dish.  Sprinkle 1/2 the cheese on top, then the meat mixture.  Repeat the layer, ending with cheese. Cover with foil and bake at 350 degrees 50-60 minutes.

note:  I noticed the chipotle spice and you may not be familiar with it or not realize it’s pretty easy to find here.  Sprouts has several chili powders and that’s one of them.  Also, those little Mexican spices in cellophane always has Chipotle powder!


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