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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 12 |
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A Pampered Chef recipe... Ingredients:
1 lb ground beef |
1 (1 1/4 ounce) envelope taco seasoning mix |
1 (15 1/2 ounce) can chili (without meat) |
2 cups colby or 2 cups monterey jack cheese |
2 (8 1/2 ounce) packages corn muffin mix |
1 (11 ounce) can mexicorn, mexican style, drained |
3 tomatoes, chopped (optional) |
olive, sliced (optional) |
sour cream (optional) |
Directions:
1. Preheat oven to 375.
2. in skillet cook ground beef over medium heat unntil beef is no longer pink; drain.
3. add taco seasoning mix and prepare according to package directions.
4. stir in chili and 1 cup of the cheese.
5. In bowl, prepare corn muffin mix according to package directions.
6. Stir in corn and remaining 1 cup of cheese.
7. spoon ground beef mixture evenly onto bottom of baking dish.
8. top wiwth cornbread mixture spreading evenly to edges of pan.
9. bake 15-20 minutes or until golden brown.
10. cut into 12 squares.
11. top with tomatoes, sliced olives, and sour cream, if desired.
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