Mesquite Chili Cornbread Bake
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Item No.
370416
Use the buttons to adjust the quantity. Minimum quantity is 1, maximum quantity is 50.
Item No.
552594
Use the buttons to adjust the quantity. Minimum quantity is 1, maximum quantity is 50.
Ingredients
- 1 pound lean ground beef
- 1 cup onion, chopped
- 1 Tbsp tomato paste
- 1 can diced tomatoes
- 1 can kidney beans, rinsed and drained.
- 3 Tbsp Mesa Rosa Chipotle Spice Blend
- 1 box Stonewall Kitchen Cornbread Mix
- 1/3 cup oil, either vegetable or canola
- 1 egg
- 1 cup milk
Directions
- Heat a large cast iron skillet over medium-high heat. Add meat, and cook, crumbling and stirring, until browned.
- Add onion and saute until translucent. Add seasoning, beans, and tomato paste, stirring until well combined. Add in tomatoes and water. Simmer 10 minutes, stirring occasionally.
- Meanwhile, preheat oven to 400°F and prepare cornbread mix to package directions.
- When ready, pour batter onto chili and smooth over with a spoon. Bake for 20-25 minutes or until a toothpick placed in the center of the cornbread comes out clean.
