Chipotle Chili Cornbread Bake… Fantastic and Easy

CHIPOTLE CHILI CORNBREAD BAKE

My friend Stacy who is an amazing cook knows that I have been on this Chipotle kick lately.  This recipe is one from her from her  Secret Personal Favorites Collection and I am so DAMN happy she shared this with me.  I cannot begin to tell you how easy and yummy this is.  This one does not disappoint and I am already planning to make this again… and again… and yes again

Chipotle Chili Cornbread Bake

Ingredients:

1  medium green bell pepper (I also added a red bell pepper as well)

6  green onions with tops, divided

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) Chipotle Rub or finely chopped whole chili in sauce

1  pkg (8.5 oz) corn muffin mix (I used Jiffy)

1  container (8 oz or 250 mL) sour cream

1  egg

1  cup (125 mL) shredded cheddar cheese (optional to some but mandatory for me)

1  plum tomato, seeded and diced (optional)

Directions:

1.  Coarsely chop bell pepper using a Food Chopper. Thinly slice green onions, separating white and light green bottoms from tops. Reserve 1 tbsp (15 mL) of the onion tops for garnish.

Listed below are 2 cooking options: I personally used a skillet but you can use a dutch oven or if you have stoneware based on the instructions listed in #2b and it works just the same

2a. In a skillet cook beef and pour off  juices. When beef is cooked add peppers and onion bottom.  Cook together for a few minutes.  Then add beans, salsa and chipotle seasoning.  Mix together and let simmer for a few minutes.

**OR**

2b.  In Deep dutch oven or stoneware  combine bell pepper, onion bottoms and beef; mix well. Microwave, covered, on HIGH 7-9 minutes or until beef is no longer pink, breaking into crumbles. Remove baker from microwave using Oven Mitts; carefully pour off juices. Add beans, salsa and rub to beef mixture; mix well. Cover; microwave on HIGH 5 minutes or until hot.

3.  Meanwhile, combine muffin mix, sour cream and egg in batter bowl **(optional add a well chopped chipotle chili in sauce  to the mixture)  mix well. Scoop muffin mixture evenly over chili;  Microwave, covered, on HIGH 7-9 minutes or until center of cornbread springs back when lightly pressed. Sprinkle cheese over cornbread, if desired; cover and let stand 5 minutes. Garnish with reserved onion tops and tomato, if desired.

Cooking options:  I removed the mixture from the skillet and put it into my baking dish then I did a layer of cheese before the final touch of the cornbread mixture.. Baked it at 400 for 15 - 20 minutes or until the cornbread was golden brown.

*** You could also substitute Turkey for beef and it is just as yummy!!

Thanks Stacy - you can share your Personal Favorites with me anytime!!