Top with sour cream and your favorite Mexican hot sauce. Allow to rest for 10 to 15 minutes before serving.Then, sprinkle with cheese and return to the oven to bake 10 to 15 more minutes until the cheese is melty and golden. Place the meat mixture in the slow cooker and stir in the beans, tomatoes, corn, enchilada sauce, onions, and cilantro. Bake 30 minutes, until cornmeal mixture is set. Stir in cumin, salt, chili powder, and pepper.Spoon the cornmeal mixture over the meat mixture evenly. Turn off the heat and add butter, whisk it in completely. (Sometimes I add an egg.) Pour over the casserole and bake at 400☏ for 35-45. Put over medium heat on the stove and cook, whisking continuously, until thick. Make the topping with the cornbread mix, 1 cup of cream-style corn, 1/2 cup cheese, and milk to make runny. Add the cornmeal and remaining ½ teaspoon of salt to the water.
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