Wednesday, April 28, 2010
CHIPOTLE CHILI CORNBREAD BAKE
1 medium green bell pepper
6 green onions with tops, divided
1 lb 90% lean ground beef
1 can chili beans in sauce, undrained
1 cup chunky salsa
2 tbsp Chipotle Rub
1 pkg corn muffin mix
1 container (8oz) sour cream
½ cup shredded cheddar cheese
1 plum tomato, seeded and diced (optional)
1. Coarsely chop bell pepper. Thinly slice green onions, separating white and light green bottoms from tops. Reserve 1 tbsp of the onion tops for garnish. Place remaining tops into bowl.
2. In Deep Covered Baker, combine bell pepper, onion bottoms and beef; mix well. Microwave, covered, on HIGH 7–9 minutes or until beef is no longer pink, breaking into crumbles halfway through using Mix ‘N Chop.
3. Remove baker from microwave; carefully pour off juices. Add beans, salsa and rub to beef mixture; mix well. Cover; microwave on HIGH 5 minutes or until hot.
4. Meanwhile, combine muffin mix, sour cream and egg in batter bowl; mix well. Scoop muffin mixture evenly over chili using Medium Scoop; spread evenly to edges of baker. Microwave, covered, on HIGH 7–9 minutes or until center of cornbread springs back when lightly pressed. Sprinkle cheese over cornbread; cover and let stand 5 minutes. Garnish with reserved onion tops and tomato, if desired.