Tight Wad in Utah: Chipotle Cornbread Bake

Thursday, May 6, 2010

Chipotle Cornbread Bake

Okay, so I promised a chili recipe LAST WEEK. . .(I know, I know, I'm a slacker this week. Why do teachers try to cram everything into the last month of school???) So, here it is, once again, thanks to Pampered Chef (can you tell I LOVE their recipes? :) )

1 medium green bell pepper
6 green onions, divided
1 lb lean ground beef
1 can chili beans in sauce, undrained
1 cup chunky salsa
2 tbsp Chipotle rub (or 1 tbsp finely chopped chipotle peppers)
1 pkg corn muffin mix (8.5 oz)
1 container sour cream
1 egg
1/2 c. shredded cheddar cheese (0ptional)
1 tomato, seeded and diced (optional)

Chop bell pepper and thinly slice onions, separating white and light green bottoms from tops. Reserve 1 tbsp of the onion tops for garnish. Place remaining tops in bowl.

In microwavable baker, combine bell pepper, onion bottoms and beef; mix well. Microwave, covered on high 7-9 minutes or until beef is no longer pink. Remove baker from microwave; carefully pour off juices. Add beans, salsa and rub to beef mixture and mix well. Cover; microwave on high 5 minutes or until hot.

Meanwhile, combine muffin mix, sour cream and egg in bowl with onions. Mix well. Scoop muffin mixture evenly over chili and spread evenly across the top. Microwave, covered on high 7-9 minutes or until center of cornbread springs back when lightly touched. Sprinkle cheese over cornbread, if desired and let stand 5 minutes. Garnish with reserved onions and tomato, if desired.

You'll notice I don't have an actual picture of this recipe. I figured over the past week I have subjected my children to enough new recipes (and frankly, I'm tired of all the complaining) so I'm holding off on making this for a bit. But, I have tried this and it is quite good. Enjoy! Note: This post may contain a sponsored/affiliate/referral link. Thank you for supporting this site!

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