Average Rating: 4.2TOTAL TIME: Prep: 15 min. Cook: 20 min.
YIELD: 5 servings plus leftover corn bread.Ingredients
- 1 package (8-1/2 ounces) cornbread/muffin mix
- 1 pound lean ground beef (90% lean)
- 1/2 cup chopped sweet red pepper
- 1/3 cup chopped onion
- 1 celery rib, chopped
- 2 garlic cloves, minced
- 1 chipotle pepper in adobo sauce, chopped
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1-1/4 cups salsa
- 2 tablespoons chili sauce
- 2/3 cup shredded Mexican cheese blend
- Sour cream
Instructions
- 1. Prepare and bake cornbread according to package directions.
- 2. Meanwhile, in a large skillet, cook the beef, red pepper, onion and celery over medium heat until meat is no longer pink; drain. Add the garlic, chipotle pepper, chili powder and cumin; cook 1 minute longer.
- 3. Stir in salsa and chili sauce; simmer for 3-5 minutes or until slightly thickened.
- 4. Cut cornbread into nine squares; save four pieces for another use. Top each square of remaining cornbread with 2/3 cup beef mixture and 2 tablespoons cheese. Dollop with sour cream.
Nutrition Facts
1 each: 363 calories, 16g fat (7g saturated fat), 98mg cholesterol, 753mg sodium, 29g carbohydrate (11g sugars, 1g fiber), 24g protein.
