Chipotle Chili Cornbread Bake
Chili-seasoned beef and beans go into the baker first, with a sour cream corn muffin batter scooped over the top before baking.
Before you start: The shredded cheddar, diced tomato and reserved onion tops never come back in the steps — scatter them over the finished bake as garnish.
Where this one came from
Nobody's written this one down yet.
Ingredients
- 1 medium green pepper
- 6 green onions with tops, divided
- 1 pound lean ground beef
- 1 can (16 ounces) chili beans in sauce, undrained
- 1 cup chunky salsa
- 2 tablespoons chipotle rub
- 1 package (8.5 ounces) corn muffin mix
- 1 (8 ounce) container sour cream
- 1 egg
- ½ cup shredded cheddar cheese
- 1 plum tomato, seeded and diced
Directions
- Coarsely chop the bell pepper.
- Thinly slice green onions, separating the white and light green bottoms from the tops; reserve 1 tablespoon of onion tops for garnish and place the remaining tops in a bowl.
- Brown ground beef, onions, and pepper; drain if necessary.
- Add beans, salsa, and rub to the beef mixture and mix well.
- Meanwhile, combine muffin mix, sour cream, and egg.
- Put the meat mixture in a covered baker; scoop the muffin mixture evenly over the chili.
- Bake in a 350 degree oven for 20 minutes or until the muffin top is done.
Notes
Jot down what you changed or how it turned out. Saved in this browser, on this device only.