Now, if you look closely, the expiration date for the beef was the day after I bought it, but I got it home, used 1.5 pounds right away, divided the rest up, and put it in the freezer. So don't be afraid to check the meat case when you go to the store...they have to get rid of product all the time, and reduce it drastically to get it sold. Otherwise, they have to throw it out. But if you snap it up, you could save money...and who doesn't want that?
FOR THE CILANTRO CREAM SAUCE:
Combine all the ingredients for the sauce in a container. Refrigerate until ready to use. This is best made early in the day so the flavors have time to develop.
In a large skillet, brown the beef, garlic and onions together over medium heat.
Remove the pan from the heat and set aside. Lightly spray a deep dish pie plate, cast iron skillet or other oven proof casserole pan with some non-stick cooking spray.
Mix up the cornbread according to the box directions. You'll want to follow the directions for "cornbread" on the side of the box. (The back of the box has directions for corn muffins.)
Pour the meat filling into the pan and smooth the top.
Sprinkle the cheese over the meat. (Alternatively, you can stir the cheese into the meat mixture instead of putting it on top.)
Gently spoon the cornbread batter over the cheese, and spread to the edge of the pan. There should be just enough. It doesn't have to be perfect either, as long as it's covering most of the meat, it will be fine.
Bake at 400 degrees for 25030 minutes or until the cornbread is a nice golden brown. Let stand for 10 minutes. Serve with the Cilantro Cream Sauce (although plain sour cream or salsa is also great).
This made enough for 2 nights, and David had seconds both nights. (I won't tell you how much sauce he used...it was downright illegal!).
God bless your table tonight!