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Tex-Mex cuisine is a vibrant culinary blend that beautifully marries the bold flavors of Mexican cooking with the hearty traditions of American fare. Characterized by its use of ingredients such as corn, beans, and a variety of spices, Tex-Mex dishes often offer a delightful fusion of tastes and textures that can satisfy any palate. One such dish that encapsulates the essence of this lively cuisine is the Tex-Mex Cornbread Enchilada Casserole. This casserole is not just a meal; it is a comforting experience that warms the soul and fills the belly.

Tex-Mex Cornbread Enchilada Casserole

Discover the deliciousness of Tex-Mex Cornbread Enchilada Casserole, a comforting dish that blends the bold flavors of Mexican cuisine with classic American comfort food. This easy-to-make casserole features fluffy cornbread layered with savory enchilada fillings, perfect for family dinners or potlucks. Packed with nutritious ingredients like black beans, corn, and cheese, it offers a delightful mix of textures and flavors. Enjoy a meal that brings everyone together and satisfies every palate.
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Ingredients
  

1 (12 oz) package cornbread mix

1 cup milk

1 large egg

1 tablespoon olive oil

1 can (15 oz) black beans, drained and rinsed

1 can (15 oz) corn kernels, drained

1 can (10 oz) diced tomatoes with green chilies

1 teaspoon cumin

1 teaspoon chili powder

1 teaspoon garlic powder

2 cups shredded cooked chicken (optional)

2 cups shredded cheese (cheddar and pepper jack blend)

1/2 cup chopped fresh cilantro (for garnish)

Sour cream (optional, for serving)

Sliced jalapeños (optional, for serving)

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C) and lightly grease a 9x13 inch baking dish.

    Prepare Cornbread Mix: In a mixing bowl, combine the cornbread mix, milk, egg, and olive oil. Stir until just combined—do not overmix.

      Layer the Base: Pour half of the cornbread batter into the bottom of the prepared baking dish, spreading it out evenly to form the base layer.

        Add Filling Ingredients: In a separate bowl, mix together the black beans, corn, diced tomatoes, cumin, chili powder, garlic powder, and shredded chicken (if using). Spoon this mixture evenly over the cornbread base.

          Top with Cheese: Sprinkle 1 cup of the shredded cheese over the filling mixture, ensuring an even layer.

            Finish with Remaining Batter: Pour the remaining cornbread batter over the cheese layer, using a spatula to gently spread it out as needed.

              Bake: Place the casserole in the preheated oven and bake for 25-30 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.

                Add Final Cheese Layer: Remove the casserole from the oven, sprinkle the remaining cheese on top, and return to the oven for an additional 5-10 minutes, until the cheese is melted and bubbly.

                  Cool and Serve: Let the casserole cool for about 10 minutes before slicing. Garnish with fresh cilantro, and serve with optional sour cream and sliced jalapeños.

                    Prep Time, Total Time, Servings: 20 mins | 50 mins | 6-8 servings