I'm not one to mess with a good thing. But, every so often it's good to mix things up a bit. And, this is a prime example. Perfect for game day or a chilly winter evening, this Chipotle Chili Cornbread Bake is sure to please.
Shopping List
1 lb hamburger
1 onion
1 green pepper
Cilantro
1 can of Chipotle chilis (found in the Mexican food section)
1 can of dark red kidney beans
1 can of Mexican style tomatoes
1 can chopped black olives (optional)
1cup of chunky salsa
12 oz container of sour cream
2 eggs
1 can of green chilis
2 cloves of minced garlic
2 packages of Martha White's Mexican cornbread
1/2 package of Williams chili seasoning (or whoever you prefer)
Garnish:
Grated cheese
1 diced tomato
Green onions
Chop onion & bell pepper. Brown in skillet with hamburger meat. Chop 4 of the Chipotle chilis & add to mixture. Pour chipotle sauce from the can into hamburger mixture as well. Be careful NOT to touch your eyes while you are chopping the chilis. Rinse your cutting board & your hands well after you are done! Trust me on this.
Once the meat is browned, add garlic, black olives, chili seasoning, beans (drained), canned tomatoes & salsa.
Add a sprinkling of chopped cilantro. Stir & let simmer.
In a mixing bowl, combine 2 packages of cornbread, 2 eggs, 12 oz of sour cream, & the can of green chilis.
Mix all ingredients.
Coat 9x13 casserole dish with cooking spray. Pour meat mixture into the bottom of the dish. Top with cornbread mixture.
Bake in a 400 degree oven until cornbread is cooked through. Approximately 25 to 30 minutes.
Serve with cheese, tomatoes, green onions, cilantro, and/or sour cream.
Happy Eating, y'all!
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