A quick and easy meal is always welcome on a busy day. A great tasting meal like Chili and Cornbread go so well together. The chili in this recipe is spicy but the red bell pepper adds a touch of sweetness. It’s bursting with incredible flavor! Topped with tender cornbread, this recipe is day one of our weekly menu; one your family is sure to love.
Chili Cornbread Bake
1 pound ground beef
1 medium onion
1 red bell pepper
2 15 ounce cans Frijoles pintos
1 14.5 ounce can tomatoes with diced green chilies and spices
1 15 ounce can corn
2 Tablespoons Chipotle seasoning
1/4 cup chunky salsa
3/4 cup flour
1/2 cup yellow cornmeal
2 Tablespoons vegetable oil
2 teaspoons baking powder
1 teaspoon taco seasoning
3/4 cup milk
Preheat oven to 350 degrees. In a skillet brown meat, add onions and red bell pepper. Cook 5-7 minutes. Carefully add meat mixture to casserole or baking dish, draining any excess juices. Add pintos, tomatoes, corn and seasoning. Mix well.
In a bowl, mix above cornbread ingredients. Using a spatula, evenly spread cornbread mixture over chili. Bake for 20-25 minutes or until cornbread topping is lightly brown.
Garnish with your choice of salsa, cheese, olives, pepperocini, sour cream or green onion.
Recipe Note: Any type of beans that you make your chili with could be used in this recipe
As always, my quick and easy recipes for Busy Moms can be found on my website Noel’s Kitchen Tips.
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