Welsh Family Kitchen
ENCHILADA CASSEROLE: SOUTHERN LIVING
The original recipe first came from Southern Living Complete Quick and Easy Cookbook: 2009. We decided to add meat to make it a heartier dish.
Ingredients:
1 Mild Italian Sausage, removed from the casing and crumbled
1 Hot Italian Sausage, removed from the casing and crumbled
1 pound Ground beef
1 packet Taco Seasoning Sauce
3 Tablespoons chopped green chiles, divided
3/4 cup chunky salsa
1/4 cup chopped fresh cilantro
1 (15,5 ounce) can black beans, rinsed and drained
1 (11 ounce) can yellow corn with red and green bell peppers
1 (10 ounce) can enchilada sauce
1 (8.5 ounce) package corn muffin mix
2 large eggs, lightly beaten
2 tablespoons chopped roasted red bell peppers
1.5 cups (6 ounces) shredded Monterey Jack cheese
Sour Cream (optional)
garnish: chopped fresh cilantro
Procedures:
  1. Sauté the sausages, ground beef and taco Seasoning in a sauce pan. Set aside.
  2. Stir together 2 tablespoons green chiles and next 5 ingredients in the same pan and heat through.
  3. Put the meat mixture in the bottom of a large casserole and layer the chili mixture on top
  4. Refrigerate at least an hour.
  5. Bake at 350o for 45 minutes to heat through.
  6. Meanwhile, stir together remaining 1 tablespoon green chiles, muffin mix, eggs, and roasted red bell peppers.
  7. Spoon batter evenly over meat/bean mixture in the casserole.
  8. Bake at 350o for 20 minutes or until cornbread is done.
  9. Sprinkle cheese over cornbread. Bake 5 to 10 minutes or until cheese melts. Serve with sour cream, if desired. Garnish if desired.
Notes:
2010-09-25: This gets it's first try with the three of us.

12/05/2014