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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 5 |
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Do something fun and delicious with your leftover cornbread. Top it with this slightly spicy Southwest dish. Simple, fast and comforting. Bethany Creaser, Derby Line, Vermont Ingredients:
1 package (8-1/2 ounces) corn bread/muffin mix |
1 pound ground beef |
1/2 cup chopped sweet red pepper |
1/3 cup chopped onion |
1 celery rib, chopped |
2 garlic cloves, minced |
1 chipotle pepper in adobo sauce, chopped |
1 teaspoon chili powder |
1 teaspoon ground cumin |
1-1/4 cups salsa |
2 tablespoons chili sauce |
2/3 cup shredded mexican cheese blend |
sour cream |
Directions:
1. Prepare and bake corn bread according to package directions.
2. 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.
3. Stir in salsa and chili sauce; simmer for 3-5 minutes or until slightly thickened.
4. 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.
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