Ingredients
2 tbsp olive oil
¼ cup red bell peppers, finely chopped
¼ cup red onions, finely chopped
1 tbsp garlic, finely chopped
2 tsp chili powder
1 tsp ground cumin
¼ tsp cayenne pepper
1 beef bouillon cube, or chicken and tomato bouillon cube
1 tbsp all-purpose flour
¼ cup beer, of your choice
2 cups beef stock, or chicken stock
15 oz tomato sauce, (1 can)
cup salt, to taste
ground black pepper, to taste
cooking spray
8½ oz cornbread mix, (1 box)
1 egg, large
½ cup sour cream
½ cup creamed corn
1 tbsp olive oil
5½ oz yellow onions, chopped
2 garlic cloves, minced
1 tsp ground cumin
1 tsp chili powder
1 lb ground beef
½ cup beer, of your choice
salt, to taste
ground black pepper, to taste
1 cup cheddar cheese, shredded
1 cup Monterey jack cheese, shredded
Preparation
Heat the oil in a medium saucepan over medium heat. Add the peppers, onions, and garlic. Saute briefly.
Add the chili powder, cumin, cayenne, and bouillon cube. Roast briefly.
Add the flour, stir to combine, and cook it for another minute.
Deglaze with beer and reduce briefly.
Add the beef stock and tomato sauce. Stir, then bring to a boil. Reduce to a simmer. Continue cooking for about 5 to 10 minutes until the sauce is nicely thick and reduced by about a third.
Adjust the taste with salt and pepper, then allow the sauce to cool slightly.
Transfer to a blender, then puree the sauce until smooth.
Preheat the oven to 400 degrees F. Grease a baking casserole.
In a large bowl, combine cornbread mix, egg, sour cream, and creamed corn. Whisk until a batter is formed.
Transfer to the baking casserole and bake for roughly 20 minutes until golden. Set aside to cool briefly.
Heat oil in a large skillet over medium heat. Add onion, garlic, cumin, and chili powder. Saute until vegetables turn translucent.
Add ground beef and saute, breaking up meat while sauteing for about 6 minutes.
Deglaze with beer and reduce briefly.
Season with salt and pepper to taste, and set aside. Drain any excess fat if necessary.
Poke the entire surface of cornbread with a fork and pour the enchilada sauce over it. Layer with beef and top with the cheeses.
Bake for about 5 minutes until cheese is melted, then broil for another 5 minutes until the cheese turns golden.
Serve immediately and enjoy!
