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Chipotle Chili Cornbread Bake Recipe

   
 

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     Chipotle Chili Cornbread Bake

Category   Entrees - Maindishes
Sub Category   None

Ingredients
1 medium green bell peper
6 green onions with tops,divided
1 can (16 0z) chili beans in sauce , undrained
1 lb 90% lean ground beef
1 cup chunky salsa
2 tbsp Chipotle Rub (pampered chef spice)
1pkg (8.5 oz) Jiffy corn muffin mix
1 container (8 oz) sour cream
1 egg
 
1/2 cup shredded cheddar cheese
1 plum tomato, seeded and diced

Instructions
1.Coarsely chop bell pepper. Thinly slice green onions separating white and light green bottoms from tops. Reserve 1 tbsp of the onion tops for garnish. Place remaining tops in a bowl.
2. In a deep covered bake 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 halfway through. Remove baker from microwave; 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 a bowl; mix well. Scoop muffin mix evenly over chili ; spread evenly to edges of the baker. 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. Yield 8 servings
Personal Note - I brown my beef with onion and pepper on top of stove drain the juices then add remaining ingredients and follow the steps for the microwave.


Originally Submitted
7/11/2016





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