Chili and cornbread together at last! These two favorites are combined in a casserole that is so good, no matter how full you are, you'll be saying "just one more bite!"
Cooking Time: 55 min
What You'll Need:
2 tablespoons vegetable oil
1 large onion, chopped
3 cloves garlic, minced
2 pounds ground beef
1 (28-ounce) can crushed tomatoes
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon salt
1 teaspoon black pepper
2 (16-ounce) cans red kidney beans, drained
1 (8-1/2-ounce) package corn muffin mix
1 cup (4 ounces) shredded Mexican cheese blend
What To Do:
1. In a large pot over medium-high heat, heat oil; saute onion and garlic 5 minutes, or until tender. Add ground beef and brown 8 to 10 minutes, or until no pink remains; drain off excess liquid. Add remaining ingredients except muffin mix and cheese; mix well. Cover and simmer over low heat 20 to 25 minutes, or until thickened.
2. Preheat oven to 375 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.
3. Spoon chili into prepared baking dish. Prepare muffin mix as directed on package; stir in cheese. Spread mixture over chili.
4. Bake 20 minutes, or until a toothpick inserted in center of cornbread topping comes out clean. Cool slightly and serve.
© 2013 by Ginsburg Enterprises Incorporated. All rights reserved.