Friday, October 22, 2010

Kristin's Chili Corn Bake

This is a great fall meal! It's warm, hearty, and who doesn't love corn bread! It's also on the healthier side of things and if you substitute the ground beef for ground turkey it would be even healthier. If your pantry is well stocked this is also a CHEAP dinner! Woo hoo! If you don't use corn meal very often then just buy a package of JIFFY mix. One should be enough.

Here is what you need:
1 lb lean ground beef or turkey
1 small onion, chopped
2 cups frozen corn
1 regular can of pinto beans, drained and rinsed
1 can (14.5 oz) diced tomatoes, undrained
1 teaspoon chili powder
1 teaspoon low sodium Worcestershire sauce
Cheyenne pepper and crushed red pepper to taste (Start with 1/2 teaspoon of each, then add more as needed)
Cornbread toping (if not using a mix)
1/2 cup flour
1/2 cup cornmeal
2 generous tablespoons sugar
1/4 teaspoon salt
2 teaspoons baking powder
1 egg, beaten
1/2 cup skim of low fat milk
1 TB of oil of choice (I like to use corn oil for corn bread)

1. Preheat oven to 425 degrees and grease an 11x7 baking dish

2. In a large skillet, cook meat and onion over medium heat. Rub a couple of paper towels in the pan with spatula to pick up extra fat. Add beans, tomatoes, spices and Worcestershire sauce; bring to a boil. Reduce heat and let simmer, uncovered for 5 min. Add corn and simmer about 3 to 4 min longer.

3. Transfer to the greased baking dish. For the topping, combine your dry ingredients and wet ingredients separately then add the wet to the dry ones. Stir just until combined, don't over mix. Spoon over the meat mixture.

4. Bake, uncovered for 14-18 min or until the filling is bubbly and a knife inserted into topping comes out clean. Let stand 5 min. before cutting.

Enjoy!!! Make some this week!

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