Chipotle Chili Cornbread Bake
- Number of Servings: 6
Ingredients
1 serving 1 Med. Green Bell Pepper 6 serving Green Onion (fresh-1 stalk) 16 oz Ground Turkey - 97% fat free extra lean white turkey 1.75 cup Bush's Chili Beans 1 cup Salsa 6 serving Jiffy Corn Muffin Mix 1 cup Sour Cream 1 large Egg, fresh, whole, raw .5 cup Kraft 2% Shredded Cheddar Cheese
Coarsely chop bell pepper using Food Chopper. Thinly slice green onions using Color Coated Chef's Knife, separating white and light green bottoms from tops. Reserve 1 tbsp (15 mL) of the onion tops for garnish. Place remaining tops into Classic Batter Bowl.
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. Remove baker from microwave using Oven Mitts; carefully pour off juices. Add beans, salsa and rub to beef mixture; mix well. Cover; microwave on HIGH 5 minutes or until hot.
Meanwhile, combine muffin mix, sour cream and egg in batter bowl; mix well. Scoop muffin mixture evenly over chili; spread to edges of baker using Small Spreader. Microwave, covered, on HIGH 7-–9 minutes or until center of cornbread springs back when lightly pressed. Remove baker from microwave. Sprinkle cheese over cornbread, if desired; cover and let stand 5 minutes. Garnish with reserved onion tops and tomato, if desired.
Serving Size: Makes 6
Number of Servings: 6
Recipe submitted by SparkPeople user EJULIANO85.
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. Remove baker from microwave using Oven Mitts; carefully pour off juices. Add beans, salsa and rub to beef mixture; mix well. Cover; microwave on HIGH 5 minutes or until hot.
Meanwhile, combine muffin mix, sour cream and egg in batter bowl; mix well. Scoop muffin mixture evenly over chili; spread to edges of baker using Small Spreader. Microwave, covered, on HIGH 7-–9 minutes or until center of cornbread springs back when lightly pressed. Remove baker from microwave. Sprinkle cheese over cornbread, if desired; cover and let stand 5 minutes. Garnish with reserved onion tops and tomato, if desired.
Serving Size: Makes 6
Number of Servings: 6
Recipe submitted by SparkPeople user EJULIANO85.
Nutritional Info Amount Per Serving
- Calories: 442.5
- Total Fat: 18.4 g
- Cholesterol: 97.9 mg
- Sodium: 1,009.5 mg
- Total Carbs: 45.4 g
- Dietary Fiber: 5.0 g
- Protein: 28.1 g
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