Beef Enchilada Cornbread Skillet

This Beef Enchilada Cornbread Skillet is comfort food for me. There is just something about a hot skillet filled with seasoned beef, saucy vegetables, and a thick layer of golden cornbread that makes dinner feel extra cozy. It is hearty, full of flavor, and the kind of meal I want to scoop onto a plate and settle in with after a long day.

The bottom layer brings together lean ground beef, onions, taco seasoning, and red enchilada sauce. Fire roasted Rotel adds a little kick and that wonderful roasted tomato flavor, while black beans and Mexican style street corn make the filling even more satisfying. Every bite has a little something different, but it all comes together in one big skillet.

Then comes my favorite part: the cornbread topping. Two boxes of Jiffy make it easy, and the diced green chiles and cheddar give the topping a little extra flavor. As it bakes, the cornbread turns golden on top while the filling stays warm and saucy underneath. That slightly sweet cornbread with the savory enchilada filling is such a good combination.

This is also a great dinner for those nights when I want something homemade without a lot of chopping or extra dishes. Frozen onions and a few pantry staples do most of the work. You brown the beef, stir the filling together, mix the topping, and let the oven finish dinner.

Servings: About 6 to 8
Oven temperature: 400°F
Bake time: 24 to 30 minutes
Rest time: 15 minutes

Ingredients

For the beef filling

• 1 pound lean ground beef

• 1 bag (10 ounces) frozen diced onions

• 1 packet taco seasoning

• 10 ounces red enchilada sauce

• 1 can (10 ounces) fire roasted Rotel, undrained

• 1 can (15 ounces) black beans, drained and rinsed

• 1 can Mexican style street corn, drained

For the cornbread topping

• 1 can (4 ounces) diced green chiles, undrained

• 2 large eggs

• 2/3 cup milk

• 2 boxes (8.5 ounces each) Jiffy corn muffin mix

• 1/2 cup shredded cheddar cheese

Directions

1. Preheat your oven to 400°F. Use a large, deep oven safe skillet, about 12 inches across, with enough room for both the filling and the cornbread topping.

2. Add the lean ground beef to the skillet over medium heat. Cook, breaking it apart with a spoon, until browned and cooked through. Drain any excess grease if needed.

3. Add the frozen onions, taco seasoning, red enchilada sauce, fire roasted Rotel with its juices, drained and rinsed black beans, and drained Mexican style street corn. Stir everything together and cook for 5 minutes, stirring occasionally.

4. In a mixing bowl, whisk together the diced green chiles, eggs, and milk. Add both boxes of Jiffy corn muffin mix and the shredded cheddar. Stir just until combined, being careful not to overmix.

5. Remove the skillet from the heat. Spoon the cornbread batter over the beef mixture and gently spread it into an even layer, covering the filling as evenly as possible.

6. Carefully transfer the skillet to the oven. Bake for 24 to 30 minutes, or until the cornbread is golden and set in the center. A toothpick inserted into the cornbread layer should come out without wet batter. If needed, give it a few additional minutes.

7. Remove the skillet from the oven and allow it to cool for 15 minutes before scooping and serving hot. This gives the cornbread time to settle and the filling a chance to thicken slightly.

This skillet is plenty filling all on its own. If you want to dress up your serving, add a little sour cream, fresh cilantro, sliced jalapeños, or diced avocado. I love how the cool toppings work with that warm, savory filling and golden cornbread. It is a simple, comforting dinner that brings everyone straight to the kitchen.