Prep 15 mins
Cook 1 hr
This recipe comes from a little recipe phamphlet that has some very good recipes. I thought this dish looked very good and I'm posting it for safe-keeping. I have not tried it yet, but hope to do so soon. As a time saver you could make the chili one day and assemble the next. If you can't find a box of corn muffin mix you can use any mix that makes 6 servings.
- 1 lb lean ground beef
- 1 (16 ounce) jar chunky salsa
- 1 (15 ounce) can kidney beans, drained
- 1 (14 ounce) can Mexican-style tomatoes, diced, undrained
- 1 (11 ounce) can Mexican-style corn, drained
- 1 (1 ounce) package chili seasoning mix
- 1 (8 ounce) box corn muffin mix
- 1⁄2 cup monterey jack pepper cheese, shredded
- monterey jack pepper cheese, shredded for garnish
- sour cream, for garnish
- Preheat oven to 400 degrees.
- In heavy Dutch oven over medium-high heat cook ground beef until thorough cooked and no traces of pink are left.
- Stir in salsa, beans, tomatoes, corn and chili seasoning mix.
- Simmer for 10 minutes or until slightly thickened.
- Meanwhile prepare corn muffin batter according to the directions on the package and set aside.
- Spoon hot chili into the center of a 2 quart baking dish.
- Spoon cornbread batter around the edges of the chili.
- Bake for 20 minutes, sprinkle with cheese and bake another 5 minutes until the cheese is melted and the cornbread is deep golden brown.
- Serve individual portions in shallow soup bowls and garnish with shredded cheese and sour cream, if desired.