Dark's Kitchen
Serves 8

1 lb lean ground beef
1 28 oz. can crushed tomatoes
1 15 oz. can red enchilada sauce
1 15.5 oz. can kidney beans, rinsed and drained
1 8.5 oz. pkg corn muffin mix
2 C Mexican cheese blend, grated, divided
1/3 C milk
1 onion, finely chopped
1 jalapeño, seeds and ribs removed, finely chopped (leave seeds for a spicier version)
1 egg
2 tsp cumin
2 tsp chili powder
1 tsp garlic powder
Kosher salt and freshly ground pepper, to taste


Preheat oven to 350 F degrees.

In a large skillet, over medium-high heat, brown beef, onion, and jalapeño, until beef is cooked through and veggies are softened.

Drain fat and return to heat.

Season with salt and pepper. Stir in cumin, chili powder, garlic powder, tomatoes, enchilada sauce, and kidney beans.

Cook for 7-10 minutes, or until mixture has reduced slightly.

Transfer to baking dish and sprinkle 1 1/2 C Mexican cheese blend over the top.

In a large bowl, prepare corn muffin mix according to package directions (stirring in egg and 1/3 C milk until smooth).

Stir in remaining cheese and pour mixture evenly over beef and veggies.

Bake for 20-22 minutes, or until toothpick inserted in center of cornbread comes out mostly clean.
Chili Cornbread Casserole
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