Chipotle Chili Cornbread Bake

Name: Chipotle Chili Cornbread Bake
Yield: 8 servings
Ingredients: 6 green onions, thinly sliced, whites and greens separated, divided; 1 medium green bell pepper, seeded and coarsely chopped; 1 lb (450 g) 90% lean ground beef; 1 can (16 oz or 398 mL) chili beans in sauce, undrained; 1 cup (250 mL) chunky salsa; 2 tbsp (30 mL) Everything Taco Seasoning or Chili Meal Mix; 1 pkg (8.5 oz) corn muffin mix (see Cook's Tip); 1 container (8 oz or 250 mL) sour cream; 1 egg; ½ cup (125 mL) shredded cheddar cheese (optional); 1 plum tomato, seeded and diced (optional)

Prep 5 min

Cook 25 min

Ready in 30 min

Two family favorites, chili and cornbread, come together in this microwaveable one-dish meal.

Ingredients

6 green onions, thinly sliced, whites and greens separated, divided
1 medium green bell pepper, seeded and coarsely chopped
1 lb (450 g) 90% lean ground beef
1 can (16 oz or 398 mL) chili beans in sauce, undrained
1 cup (250 mL) chunky salsa
2 tbsp (30 mL) Everything Taco Seasoning or Chili Meal Mix
1 pkg (8.5 oz) corn muffin mix (see Cook's Tip)
1 container (8 oz or 250 mL) sour cream
1 egg
½ cup (125 mL) shredded cheddar cheese (optional)
1 plum tomato, seeded and diced (optional)

Directions

Slice the green onions and reserve 1 tbsp (15 mL) of the dark green tops for garnish.
Combine the bell pepper, half of the onions and beef in the Fully Glazed Deep Covered Baker; mix well. Microwave, covered, on HIGH 7-9 minutes or until the beef is no longer pink, breaking it into crumbles halfway through using the Mix ‘N Chop. Remove the baker from microwave; carefully pour off the juices. Add the beans, salsa and seasoning mix to the beef mixture; mix well. Cover; microwave on HIGH 5 minutes or until hot.
Meanwhile, combine the muffin mix, sour cream and remaining onions in a large bowl; mix well. Scoop muffin mixture evenly over chili; spread to edges of baker. Microwave, covered, on HIGH 7-9 minutes or until center of cornbread springs back when lightly pressed. Remove the baker from the microwave. Sprinkle the cheese over the cornbread, if you‘d like; cover and let stand 5 minutes. Garnish with the reserved onion tops and tomato, if you'd like.

Yield:

8 servings

Nutrients per serving:

Calories 360, Total Fat 15 g, Saturated Fat 7 g, Cholesterol 85 mg, Carbohydrate 37 g, Protein 18 g, Sodium 960 mg, Fiber 5 g

Cook's Tips:

For homemade cornbread, omit corn muffin mix. Combine 3/4 cup (175 mL) flour, 1/2 cup (125 mL) yellow cornmeal, 3 tbsp (45 mL) sugar, 2 tbsp (30 mL) vegetable oil, 2 tsp (10 mL) baking powder and 1/4 tsp (1 mL) salt. Proceed as directed in Step 3, microwaving on HIGH 9-11 minutes.