Ingredients
1 box JIFFY corn muffin mix
1 large egg
1/2 c. sour cream
2 tbsp. melted butter
1 tbsp. vegetable oil
1 onion, chopped
2 cloves garlic, minced
1 lb. ground beef
1 tsp. cumin
1 tsp. chili powder
kosher salt
Freshly ground black pepper
1 c. red enchilada sauce
1 c. shredded Cheddar
1 c. Shredded Monterey Jack
2 green onions, chopped
Preparation
Step 1Preheat oven to 350° and grease an 8"-x-8" pan with nonstick cooking spray.Step 2In a large bowl, mix together corn muffin mix, egg, sour cream, and melted butter. Spread batter into pan and bake until a toothpick inserted into the center comes out clean, about 20 minutes. Let cool. Step 3In a large skillet over medium heat, heat oil. Add onion and cook until tender, about 5 minutes. Stir in garlic then add ground beef and season with cumin, chili powder, salt and pepper. Cook until no longer pink and drain fat. Return skillet to heat and add enchilada sauce. Simmer for 5 minutes then remove from heat. Step 4Assemble mason jars: Crumble cornbread into the bottom third of each mason jar. Top with a thick layer of ground beef then sprinkle cheddar, Monterey and green onions on top. Serve warm.
