 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
a Tex-Mex casserole with a kick. Serve with crisp tortilla chips and sour cream. Ingredients:
1 pound lean ground beef |
2 teaspoons chili powder |
2 (15 oz) cans kidney beans, drained |
1 (14.5 oz) can diced tomatoes, drained |
3/4 cup salsa ( i like to use spicy salsa) |
1 (8 1/2 oz) box cornbread mix |
1 egg |
1/3 cup milk |
1 cup shredded cheddar cheese (or a mexican blend) |
Directions:
1. Preheat oven to 400
2. In a large skillet, cook ground beef till no longer pink
3. Add chili powder and cook about 1 minute
4. Spoon off fat
5. Add beans, tomatoes and salsa and simmer 3 minutes
6. In a bowl, combine cornbread mix, egg and milk, then stir in cheese
7. Transfer chili mixture to a 9x9 inch or 11x7 inch baking dish
8. Spread cornbread batter over top
9. Bake until golder brown, 15 to 20 minutes
10. Let cool 5 minutes before serving
|
|