Mesquite Chili Cornbread Bake
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Made With Our
Directions
Item No.
370416
Item No.
552594
Ingredients
- 1 pound lean ground beef
- 1 cup onion, chopped
- 1 Tbsp tomato paste
- 1 can diced tomatoes
- 1 can kidney beans, rinsed and drained.
- 3 Tbsp Mesa Rosa Chipotle Spice Blend
- 1 box Stonewall Kitchen Cornbread Mix
- 1/3 cup oil, either vegetable or canola
- 1 egg
- 1 cup milk
Directions
- Heat a large cast iron skillet over medium-high heat. Add meat, and cook, crumbling and stirring, until browned.
- Add onion and saute until translucent. Add seasoning, beans, and tomato paste, stirring until well combined. Add in tomatoes and water. Simmer 10 minutes, stirring occasionally.
- Meanwhile, preheat oven to 400°F and prepare cornbread mix to package directions.
- When ready, pour batter onto chili and smooth over with a spoon. Bake for 20-25 minutes or until a toothpick placed in the center of the cornbread comes out clean.
