Cornbread Chili Bake
1 medium green bell pepper
1 chopped onion
1 lb 90% lean ground beef
1 can 16 oz chili beans in sauce, undrained
1 cup chunky salsa
2 T Tex Mex or Southwestern Seasoning
1 box Jiffy corn muffin mix
1 container (8 oz)) sour cream
1 egg
1 cup shredded cheddar cheese
1 plum tomato, seeded and diced (optional)
DIRECTIONS
Chop bell pepper and onion. Add to skillet with ground beef. Cook until beef is no longer pink and vegetables are done. Add beans and salsa, simmer for 5 minutes.
In Deep Covered Baker, add beef mixture. Set aside.
Meanwhile, combine muffin mix, sour cream and egg in bowl and mix well. Scoop muffin mixture evenly over chili; spread to edges of baker. Microwave, covered, on HIGH 7- 9 minutes or until center of cornbread springs back when lightly pressed. Remove baker from microwave. Sprinkle cheese over cornbread, if desired; cover and let stand 5 minutes. Garnish with and tomato.
ENJOY!
Cooking is Music to the Soul!