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Prep Time:
35 mins
Cook Time:
55 mins
Total Time:
1 hr 30 mins
Servings:
10
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Ingredients
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avocado cooking spray
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1 tablespoon olive oil
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3/4 cup diced onion
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3/4 cup diced green pepper
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4 cloves garlic, minced
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1 1/2 pounds ground beef
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2 (10.5 ounce) cans diced tomatoes and chilies, such as RO*TEL®
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2 tablespoons tomato paste
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2 cups potatoes, peeled and cut into 1/2-inch cubes
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1 1/2 teaspoons ground cumin
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1 1/2 teaspoons dried Mexican oregano
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1 tablespoon chili powder
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salt and freshly ground black pepper to taste
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1/3 cup chopped Spanish olives
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3 tablespoons raisins, chopped (optional)
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1 cup grated sharp Cheddar cheese
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1 cup grated Monterrey Jack cheese
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1 (8.5 ounce) package corn muffin mix, such as Jiffy®
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1/2 teaspoon chili powder
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1 large egg, beaten
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1/3 cup milk
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1/4 cup sour cream
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1/4 cup chopped canned jalapenos
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chopped tomatoes, fresh cilantro, avocado slices, chopped green onions, in any combination, for garnish
Directions
Preheat the oven to 375 degrees F (190 degrees C) and spray a 9×13-inch casserole dish with avocado cooking spray.
In a large skillet, heat olive oil over medium heat. Add onions and green peppers and cook, stirring, until softened, 2 to 3 minutes. Add garlic and sauté for 30 seconds.
Add ground beef to the skillet and cook, until no longer pink, breaking up large pieces. Stir and cook until brown, about 5 minutes. Drain excess fat, and reduce the heat to medium-low.
Stir in tomatoes and green chilies with juice, tomato paste, diced potatoes, cumin, Mexican oregano, chili powder, and salt and pepper to taste. Simmer until fragrant and saucy, 10 to 12 minutes. Remove from the heat and stir in olives and raisins. Pour into prepared casserole dish.
Combine Cheddar and Monterey Jack cheeses; sprinkle half of cheese mixture on top of picadillo mixture. Reserve remaining cheese for later use.
In a large mixing bowl, stir together the corn muffin mix, chili powder, egg, milk, and sour cream. When well blended, stir in chopped jalapeños. Spread cornbread mixture in an even layer over casserole.
Bake in the center of the preheated oven until cornbread is browned and firm to the touch, 35 to 40 minutes. A toothpick inserted into the center of cornbread should come out clean.
Remove from the oven and cool on a wire rack for about 15 minutes. Sprinkle remaining cheese on top of the warm casserole.
Garnish with any combination of chopped tomatoes, fresh cilantro, avocado slices, and chopped green onions, and serve warm.
I Made It
Nutrition Facts (per serving)
520
Calories
30g
Fat
31g
Carbs
32g
Protein
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Nutrition Facts
Servings Per Recipe
10
Calories
520
% Daily Value *
Total Fat
30g
38%
Saturated Fat
13g
63%
Cholesterol
125mg
42%
Sodium
764mg
33%
Total Carbohydrate
31g
11%
Dietary Fiber
4g
13%
Total Sugars
9g
Protein
32g
64%
Vitamin C
28mg
31%
Calcium
350mg
27%
Iron
4mg
24%
Potassium
832mg
18%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
