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Preheat your oven to 375°F. Lightly grease a 9x13 inch baking dish.

Heat vegetable oil in a large skillet over medium-high heat. Add the ground burger and cook, breaking it apart with a spoon, until browned. Drain any excess fat.

Add the chopped yellow onion and minced garlic to the skillet with the beef. Cook for 3-5 minutes, or until the onion is softened.

Stir in the cream of mushroom soup, cream of chicken soup, Frank's red hot sauce, enchilada seasoning, and crispy jalapenos. Bring the mixture to a gentle simmer, then reduce heat to low and cook for 2-3 minutes, allowing the flavors to meld.

Pour the spicy beef filling into the prepared baking dish, spreading it evenly. Sprinkle the shredded cheddar cheese over the beef mixture.

In a medium bowl, combine the cornbread mix, egg, milk, melted butter, and granulated sugar. Stir until just combined; do not overmix. The batter may be slightly lumpy.

Carefully spoon the cornbread batter over the cheese layer, spreading it gently to cover the entire casserole. Sprinkle the crispy onions evenly over the cornbread topping.

Bake for 30-35 minutes, or until the cornbread topping is golden brown and a wooden skewer inserted into the cornbread comes out clean, and the filling is bubbly.

Remove the casserole from the oven and let it rest for 5-10 minutes before serving. This allows the filling to set and makes for easier serving.


Preheat your oven to 375°F. Lightly grease a 9x13 inch baking dish.

Heat vegetable oil in a large skillet over medium-high heat. Add the ground burger and cook, breaking it apart with a spoon, until browned. Drain any excess fat.

Add the chopped yellow onion and minced garlic to the skillet with the beef. Cook for 3-5 minutes, or until the onion is softened.

Stir in the cream of mushroom soup, cream of chicken soup, Frank's red hot sauce, enchilada seasoning, and crispy jalapenos. Bring the mixture to a gentle simmer, then reduce heat to low and cook for 2-3 minutes, allowing the flavors to meld.

Pour the spicy beef filling into the prepared baking dish, spreading it evenly. Sprinkle the shredded cheddar cheese over the beef mixture.

In a medium bowl, combine the cornbread mix, egg, milk, melted butter, and granulated sugar. Stir until just combined; do not overmix. The batter may be slightly lumpy.

Carefully spoon the cornbread batter over the cheese layer, spreading it gently to cover the entire casserole. Sprinkle the crispy onions evenly over the cornbread topping.

Bake for 30-35 minutes, or until the cornbread topping is golden brown and a wooden skewer inserted into the cornbread comes out clean, and the filling is bubbly.

Remove the casserole from the oven and let it rest for 5-10 minutes before serving. This allows the filling to set and makes for easier serving.
