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Description
A hearty dish combining spicy jalapeños, sharp cheddar, and sweet cornbread in a chili base.
Ingredients
- 1 lb ground beef
- 1 can (15 oz) kidney beans, drained
- 1 can (15 oz) diced tomatoes
- 1 cup corn kernels
- 2 jalapeños, diced
- 1 cup shredded cheddar cheese
- 1 box (8.5 oz) cornbread mix
- 1/2 cup milk
- 1 egg
- 1 tbsp chili powder
- 1 tsp cumin
- 1/2 tsp salt
- 1/2 tsp black pepper
Instructions
- Preheat oven to 375°F.
- Brown ground beef in a skillet over medium heat. Drain excess fat.
- Add kidney beans, diced tomatoes, corn, jalapeños, chili powder, cumin, salt, and black pepper to the skillet. Stir well and simmer for 5 minutes.
- Pour the chili mixture into a greased baking dish.
- In a bowl, mix cornbread mix, milk, and egg until combined.
- Spread cornbread batter evenly over the chili.
- Bake for 25 minutes or until cornbread is golden.
- Sprinkle shredded cheddar cheese on top and bake for 5 more minutes.
Notes
- Adjust jalapeños for desired spice level.
- Use ground turkey for a leaner option.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Main Dish
- Method: Baking
- Cuisine: American