1.Coarsely chop bell pepper. Thinly slice green onions separating
white and light green bottoms from tops. Reserve 1 tbsp of the
onion tops for garnish. Place remaining tops in a bowl.
2. In a deep covered bake combine bell pepper, onion bottoms and
beef; 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; carefully pour off juices. Add beans,
salsa and rub to beef mixture; mix well. Cover; microwave on High 5
minutes or until hot.
3. Meanwhile, combine muffin mix, sour cream and egg in a bowl;
mix well. Scoop muffin mix evenly over chili ; spread evenly to edges
of the baker. Microwave, covered on High 7-9 minutes or until
center of cornbread springs back when lightly pressed. Sprinkle
cheese over cornbread, if desired cover and let stand 5 minutes.
Garnish with reserved onion tops and tomato, if desired.
Yield 8 servings
Personal Note - I brown my beef with onion and pepper on top of
stove drain the juices then add remaining ingredients and follow the
steps for the microwave.
Originally Submitted
7/11/2016
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