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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 8 |
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I received this recipe from a friend and now it is a family favorite. It's looks very fancy and makes a nice presentation, but it is oh so easy! Make it as spicy or mild as you like. Great for weeknight dinners, Superbowl parties, etc. I hope you enjoy it as much as my family does. Ingredients:
1 1/4 lbs ground beef |
1/2 teaspoon chili powder |
1/2 teaspoon ground cumin |
1/4 teaspoon salt |
1 (16 ounce) jar thick & chunky salsa |
2 (8 1/2 ounce) boxes jiffy corn muffin mix |
2 eggs |
2/3 cup milk |
4 ounces sharp cheddar cheese |
1/4 cup red bell peppers or 1/4 cup green bell pepper, chopped |
sour cream (optional) |
cilantro (optional) |
Directions:
1. Preheat oven to 375 degrees. Spray a bundt pan with cooking spray.
2. For filling, brown the ground beef (drain if necessary & return to pan), sprinkle with seasonings, and add in the salsa. Simmer for 5 minutes.
3. Meanwhile, chop the bell pepper(s) and sprinkle them in the bottom of the bundt pan (this is mostly for decoration).
4. For cornbread, prepare the muffin mix as directed on the box and stir in the cheddar cheese. Spread half the batter over the peppers.
5. Dump all the meat mixture in the bundt pan next and spread the remaining batter evenly on top of the meat.
6. Bake 35-40 minutes or until top is lightly browned. Invert onto a serving plate. Slice into wedges and serve with sour cream, cilantro or whatever toppings you like.
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