Doesn’t that look good? Here’s a look at the inside

Looks even better on the inside. This was the bomb (is that still a thing?). Everyone loved it and it will go into the meal rotation. Highly recommend!

2 tablespoons olive oil

1 onion, chopped

2 garlic cloves, minced

2 pounds ground beef

1 (19 oz) can red enchilada sauce

2 tablespoons taco seasoning

salt and pepper

2 (8.5 oz each) boxes corn muffin mix

1 cup buttermilk

2 eggs

1 (14.75 oz) can corn, drained

2 tablespoons butter, melted

1 cup grated cheddar cheese

1 cup grated Monterey Jack cheese

1 Preheat oven to 400.

2 In a 12″ skillet or Dutch Oven, heat olive oil over medium high heat, add onions and garlic and cook, stirring often, until onion starts to turn translucent, 3 – 4 minutes. Add ground beef and cook until beef is browned, 5 minutes. Drain any excess grease. Add enchilada sauce, taco seasoning, salt, and pepper to taste and stir to combine. Remove from heat.

3 Pour corn muffin mixes into a medium bowl, add buttermilk, eggs, and corn and stir almost until combined then add melted butter and stir just until combined.

4 Sprinkle cheeses over meat mixture then spoon cornbread batter over cheese and carefully spread out. Bake until surface is deep golden brown and a toothpick inserted in center comes out clean. She said about 20 minutes but mine took about 40 minutes.

5 Let sit for 10 minutes before cutting into wedges.

recipe from the Pioneer Woman