We liked it - but didn't LOVE it. In fairness, I substituted a can of rotel tomatoes for the enchilada sauce. But it wasn't the flavor we didn't like, it was the consistency. It was basically a loose consistency of ground beef, beans, and tomatoes under the cheesy cornbread topping. Anyway - hubby liked the beef part - and I loved the cheesy cornbread topping part - so it all got eaten. I decided to do it all in one pan, so I cooked the beef mixture in a cast iron skillet, then just topped it with the cornbread/cheese topping and threw it in the oven. Worked perfectly! The pan was small enough that there was no need to double the cornbread, as others have suggested doing.
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We liked it - but didn't LOVE it. In fairness, I substituted a can of rotel tomatoes for the...