Cornbread Enchilada Skillet – This tasty casserole combines Mexican enchiladas with a cornbread base for a fast dinner that the whole family will love.
Enchiladas originated in Mexico, where the practice of rolling tortillas around other food dates back at least to Aztec times. The people living in the lake region of the Valley of Mexico traditionally ate corn tortillas folded or rolled around small fish.
Prepare cornbread base by combining corn muffin mix, sour cream, creamed corn, and one egg. Pour into large cast iron skillet (we used an 11-inch skillet).
Bake for 20 minutes or until golden brown on top. Let cool in pan. In the meantime, prep enchilada base.
In a separate skillet, sauté onions over medium heat. Season with salt and pepper to taste. When translucent, add garlic. Cook until fragrant.
Add ground beef, stirring to break up the meat, and add: cumin, chili powder, salt, and cayenne.
Add the jalapeños and the green chilis. Cook for a few minutes until soft. Add 1/2 cup each of the cheddar and Monterey Jack cheeses.
Remove skillet from stovetop to drain excess fat.
Poke surface of cornbread base with the handle of a wooden spoon. Pour enchilada sauce over the cornbread, making sure to cover the entire surface.
Spread meat mixture over cornbread base. Top with leftover 1/2 cups of the cheeses. Bake for about 20 minutes. To brown the cheese for a crisper crust, broil for five minutes.
Top with chopped cilantro. Serve immediately, while warm!
Many sources say the first meatball was made in ancient Persia, but this is debated by food scholars. Nevertheless, these meatballs, called kofta, caught on and inspired new recipes as the Persians traded with neighboring countries and exchanged goods and knowledge.
Preheat oven to 400°. Prepare and bake muffin mix according to package directions. Cool completely and crumble; transfer to a large bowl.
Add 1 envelope taco seasoning, eggs, 1-1/2 cups enchilada sauce and meat; mix lightly but thoroughly. Shape meat mixture into 1-1/2-in. balls; bake on greased racks in 15x10x1-in. baking pans lined with foil until lightly browned, 10-12 minutes.
Place meatballs in a 5- or 6-qt. slow cooker. Combine remaining enchilada sauce, salsa, chiles, 1/2 cup cheese and remaining envelope taco seasoning; pour over meatballs. Sprinkle with remaining cheese. Cook, covered, on low until meatballs are cooked through, about 3 hours.
Notes
Tips
Serve enchilada meatballs with tortilla chip scoops to capture all the rich flavor. The chips and meatballs together taste like mini tacos.
Set these out on the buffet with traditional taco toppings, including shredded lettuce, diced tomato and cheddar cheese.
Cheesy Doritos Chicken Casserole – If you are looking for a quick and delicious Mexican casserole dish, this Dorito chicken casserole is the perfect meal for you.
The first version of a Mexican casserole seems to have been the muk-bil (literally, “to put in the ground”). Made by the Mayans on the Yucatan Peninsula since pre-Hispanic times, it is the King Kong of tamales. Truly gigantic.
The corn dough wraps around a filling of turkey (after the Spanish arrived, chicken and pork were used as well) rubbed with a pungent paste seasoned with achiote (annatto) seeds, spices and tomatoes. It resembles the flavors of cochinita pibil, a robust Yucatan dish.
Cheesy Chicken Enchilada Soup is a creamy, delicious and easy soup recipe that’s perfect for hectic weeknights when there’s children to feed and homework to do. It’s also great for laid back weekends!
Where Did Enchiladas Come From? The roots of enchilada date back to the Aztec Empire. Its long history goes way back to pre-Columbian days when eating foods wrapped in a tortilla was the most popular way to eat in the Aztec Empire, particularly in the region of Mexico by the Yucatan.
Cheesy Chicken Enchilada Soup is a creamy, delicious and easy soup recipe that’s perfect for hectic weeknights when there’s children to feed and homework to do. It’s also great for laid back weekends!
Heat 2 tablespoons olive oil in a large soup pot/dutch oven over medium high heat.
Add in chopped purple onion and red bell peppers and cook until peppers are softened and onions translucent.
Pour in 4 cups chicken broth, 2 teaspoons ground cumin and enchilada sauce. Stir to combine and bring to a boil.
Reduce heat to medium, add in diced tomatoes, black beans, green chiles, chopped green onion, and shredded cooked chicken. Stir and allow to simmer for 10-15 minutes.
Reduce heat to low. Add in cubed cream cheese and Horizon Organic Shredded Mexican Cheese. Stir to combine and continue to stir while the cheese melts and incorporates.
Season to taste with salt and pepper.
Garnish with chopped green onions, shredded mexican blend cheese
Cheese Taco Cups – Taco shells made out of cheese is the ultimate Keto hack. These cups take inspired from our Pepperoni Pizza Crisps and are so easy to make! (NOLOW – No or Low Carbs)
Origin of the Modern Taco
Authentic Mexican tacos in their modern form developed sometime in the 19th century in the booming Mexican silver mines. The first true type of taco was the “taco de minero,” or “miner’s taco.”
Taco shells made out of cheese is the ultimate Keto hack. These cups take inspired from our Pepperoni Pizza Crisps and are so easy to make! (NOLOW – No or Low Carbs)
Preheat oven to 375° and line a large baking sheet with parchment paper. Spoon about 2 tablespoons cheddar a few inches apart. Bake until bubbly and edges are beginning to turn golden, about 6 minutes. Let cool on baking sheet for a minute.
Meanwhile, grease bottom of a muffin tin with cooking spray, then carefully pick up melted cheese slices and place on bottom of muffin tin. Fit with another inverted muffin tin and let cool 10 minutes. If you don't have a second muffin tin, use your hands to help mold the cheese around the inverted tin.
In a large skillet over medium heat, heat oil. Add onion and cook, stirring occasionally, until softened, about 5 minutes. Stir in garlic, then add ground beef, breaking up meat with a wooden spoon. Cook until beef is no longer pink, about 6 minutes, then drain fat.
Return meat to skillet and season with chili powder, cumin, paprika, salt, and pepper.
Transfer cheese cups to a serving platter. Fill with cooked ground beef and top with sour cream, avocado, cilantro, letus, and tomatoes.
Notes
You can replace the all the spices when cooking the ground beef with a package of your favorite taco seasoning. Saves some time.
The food itself, a thin flatbread made from dried and finely ground corn, can be traced back many thousands of years to people of the Sierra Madre Mountains in Mexico. It is thought that tortillas were first developed around 10,000 B.C.E., which coincides with the time corn was first domesticated in the area.
