48°F
Sponsored by

Mr.Food 12-18-13

THIS MORNING'S RECIPE IS CHEESY CORBREAD CHILI BAKE.
Serves: 8
Cooking Time: 55 min

What You'll Need:

2 tablespoons vegetable oil
1 large onion
chopped 3 cloves garlic,
minced 2 pounds ground beef
1 (28-ounce) can crushed tomatoes
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon salt 
1 teaspoon black pepper
2 (16-ounce) cans red kidney beans, drained
1 (8-1/2-ounce) package corn muffin mix
1 cup (4 ounces) shredded Mexican cheese 

What To Do:
In a large pot over medium-high heat, heat oil; saute onion and garlic 5 minutes, or until tender. Add ground beef and brown 8 to 10 minutes, or until no pink remains; drain off excess liquid. Add remaining ingredients except muffin mix and cheese; mix well. Cover and simmer over low heat 20 to 25 minutes, or until thickened. Preheat oven to 375 degrees F. Coat a 9- x 13-inch baking dish with cooking spray. Spoon chili into prepared baking dish. Prepare muffin mix as directed on package; stir in cheese. Spread mixture over chili. Bake 20 minutes, or until a toothpick inserted in center of cornbread topping comes out clean. Cool slightly and serve.
Page: [[$index + 1]]
comments powered by Disqus
bridalguide.png

skywatch.png

textalerts.png

GDL_2.png

valleyexperts.png

calendar.png

socialmedia.png

wvhomes1.png

wvjobs1.png