Ingredients
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1/2 lb 90% lean ground beef
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1 (15.5 oz) can kidney beans, drained and rinsed
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1 (10 oz) can enchilada sauce
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1 1/2 cups shredded Cheddar cheese, divided
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1 (8.5 oz) box cornbread mix
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1 large egg
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1/2 (16 oz) bag frozen corn, thawed
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1/4 cup light sour cream
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1/4 cup sliced green onions
Steps
1
Preheat oven to 350°F. To a 10-inch ovenproof skillet, add the beef and sauté on medium-high 5–7 min., until thoroughly cooked. Spoon off any fat, as needed. Stir in the beans and enchilada sauce; remove skillet from heat. Sprinkle ¾ cup cheese on top.
2
To a medium bowl, add the cornbread mix, egg, and ⅓ cup water. Stir until combined. Fold in the corn and remaining ¾ cup cheese. Spoon batter evenly over beef mixture.
3
Bake 35–40 min., until cornbread is golden brown and cooked through. Let cool 5 min. Garnish with the sour cream and green onions.
