I am so excited about this recipe – it is unbelievably comforting, filling and would be great to feed a crowd, as it feels ‘unhealthy’ but isn’t!
To be transparent, I got the idea for this recipe from Cooking Light – one of my favorite cooking magazines that I used to subscribe to back in Chicago. I changed up the recipe to best suit my tastes and to use more ‘whole’ ingredients – but, their version is fantastic too!
Here’s how you make it (8-10 servings):
- Preheat oven to 200C/400F
- Mix together 2 cans corn, 1.5 cups cornmeal, 1/2 cup green chilies, 3 eggs, 3/4 cup cheese, dash of salt, 1 cup greek yogurt and 1 cup milk – pour into a large baking dish (8×11)
- Bake for 20-25 minutes until completely set
- While the corn mixture is baking, brown 2 lb of ground beef with 2 green peppers until the meat is fully cooked
- Stir in 2 packets of taco seasoning and 1 bag of fresh spinach until wilted – set aside for assembly
- Pour the can of enchilada sauce over the baked corn mixture, mash it in a bit
- Pour the meat mixture on top and top with 1/2-3/4 cup cheese
- Broil for 5-8 minutes or until the cheese if fully melted
This is great on its own, but I especially like it with guacamole or avocado and a little hot sauce – such a perfect dinner!
- 2 cans corn, drained and rinsed
- 1.5 cups cornmeal
- 1/2 cup green chilies, chopped finely
- 3 eggs
- 1.5 cups shredded Mexican cheese (divided in 2)
- 1 cup greek yogurt (I used 2% for this, but whatever you have on hand would be just fine!)
- 1 cup milk (I used almond, but cow’s milk would be fine too)
- 2 lbs ground beef
- 2 green peppers, finely chopped
- 2 packets taco seasoning
- 1 bag spinach
- 1 can enchilada sauce
Let me know what you think of this one – I think you’ll love it!