Easier Than Ropin’ an Ornery Calf!

Want something quick and easy for dinner tonight that still tastes like you put a lot of effort into it? Then this is the recipe for you! The sweetness of the cornbread offsets the south-of-the-border spices quite nicely.

Remember when poke cakes were all the rage? Well, this is the same principle, except you are poking a fork into cornbread. Then you let those little pokes fill up with the oozy goodness of enchilada sauce and salsa. Nothing dry about this cornbread! All that poking is a great stress- and frustration-reliever, too. It’s just a little bonus that comes with this recipe, free-of-charge.

Plus, this cornbread cooks underneath the other ingredients, unlike those recipes you might have tried that have the cornbread on top of the ingredients. This method ensures a moist, delicious result every time.

So why don’t you let your taste buds wander off into the western sunset tonight and fix up a big ol’ pan of this tasty casserole for all those cowpokes around your dinner table? They will devour it quicker than a flash flood fills a gully and walk away from your table with full bellies and an appreciative, “Thankee, ma’am” on their lips.

USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INSTRUCTIONS.

Quick Tip:  When choosing a salsa for this recipe, try one of the chunkier versions of your favorite brand. It will give more body and substance to the recipe. You might want to serve sour cream and guacamole on the side.

Recipe and photo courtesy of 12tomatoes