Looking for a hearty meal that will stick to your bones and give you a little extra added kick? Try this Mexican cornbread elk casserole served with some fresh cilantro and pickled jalapeno’s. Remember you can substitute any burger whether wild game or beef.
INGREDIENTS
- 1 – 8 oz package of cornbread mix
- 1lb cooked elk hamburger
- 1– 14.5 oz canned creamed corn
- 1 – 14.5 oz canned corn
- 1/2 cup Pickled jalapenos chopped
- 2 cloves garlic
- 1 medium onion diced
- 1 yellow bell pepper diced
- 2 cups shredded Mexican cheese blend
- Fresh cilantro chopped
- 2 tablespoons olive oil
- 2 tablespoons cumin
- 1 teaspoon cayenne pepper
- Salt and pepper to taste
DIRECTIONS
1) Preheat the oven based on the cornbread package. Spray non-stick cooking spray in a 9 x 13 inch pan.
2) Add olive oil to pan on medium-high heat. Sauté garlic, onion and yellow bell pepper until vegetables are soft and onion is translucent. Remove from heat.
3) Add elk meat and cook until browned. Add onion, garlic, bell pepper, both cans of corn, cumin, cayenne pepper, salt and pepper. Turn heat to low and simmer for about 5 minutes. Add chopped cilantro, stir and remove from heat.
4) Spoon thin layer of cornbread on the bottom of pan. Top with meat mixture then add 1 cup of cheese. Spoon the rest of the cornbread mixture on top and bake according to the cornbread package.
5) During the last few minutes of cooking, top the cornbread with the remaining cheese. Continue to cook until cheese is melted. Top with a dollop of sour cream, sliced pickled jalapeno and fresh cilantro.
