1 medium green bell pepper (didn’t have)
6 green onions with tops, divided (didn’t have)
1 pound 90% lean ground beef
1 (16 oz) can chili beans in sauce, undrained (didn’t have so used a can of Hormel chili with beans)
1 cup chunky salsa
2 tablespoons Chipotle Rub
1 (8.5 oz) package corn muffin mix
1 (8 oz) container sour cream
1 egg
1/2 cup shredded cheddar cheese
1 tomato, seeded and diced (didn’t have)
Directions :
1 Coarsely chop bell pepper. Thinly slice green onions, separating white and light green bottoms from tops. Reserve 1 tablespoon of the onion tops for garnish.
2 In Deep Covered Baker, combine pepper, onion bottoms and beef and 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 and carefully pour off juices. Add beans, salsa and rub to beef mixture and mix well. Cover and microwave on high 5 minutes or until hot.
3 Combine muffin mix, sour cream and egg and mix well. Scoop muffin mixture evenly over chili and spread evenly to edges of baker. Microwave, covered, on high 7 – 9 minutes or until center of cornbread springs back when lightly pressed. Sprinkle cheese over cornbread, cover and let stand 5 minutes. Garnish with reserved onion tops and tomato.
Recipe source : http://pennysfoodblog.com/2011/02/08/chipotle-chili-cornbread-bake/
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