Directions:
- Prepare and bake corn bread according to package directions.
- Meanwhile, in a large skillet, cook the beef, red pepper, onion and celery over medium heat until meat is no longer pink; drain. Add the garlic, chipotle pepper, chili powder and cumin; cook 1 minute longer.
- Stir in salsa and chili sauce; simmer for 3-5 minutes or until slightly thickened.
- Cut corn bread into nine squares; save four pieces for another use. Top each square of remaining corn bread with 2/3 cup beef mixture and 2 tablespoons cheese. Dollop with sour cream. Yield: 5 servings plus leftover corn bread.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 278.22 Kcal (1165 kJ) | ||
| Calories from fat | 148.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.47g | 25% | |
|---|---|---|---|
| Cholesterol | 70.49mg | 23% | |
| Sodium | 756.18mg | 32% | |
| Potassium | 588.39mg | 13% | |
| Total Carbs | 11.09g | 4% | |
| Sugars | 5.41g | 22% | |
| Dietary Fiber | 2.73g | 11% | |
| Protein | 23.08g | 46% | |
| Vitamin C | 23mg | 38% | |
| Iron | 2.5mg | 14% | |
| Calcium | 147.1mg | 15% | |
| Amount Per 100 g | |||
| Calories | 124.41 Kcal (521 kJ) | ||
| Calories from fat | 66.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.36g | 25% | |
|---|---|---|---|
| Cholesterol | 31.52mg | 23% | |
| Sodium | 338.14mg | 32% | |
| Potassium | 263.11mg | 13% | |
| Total Carbs | 4.96g | 4% | |
| Sugars | 2.42g | 22% | |
| Dietary Fiber | 1.22g | 11% | |
| Protein | 10.32g | 46% | |
| Vitamin C | 10.3mg | 38% | |
| Iron | 1.1mg | 14% | |
| Calcium | 65.8mg | 15% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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