CHIPOTLE CHILI CORNBREAD BAKE 1 medium green bell pepper 6 green onions with tops, divided 1 lb 90% lean ground beef 1 can (16 oz) chili beans in sauce, undrained 1 cup chunky salsa 2 tbsp (30 mL) Chipotle Rub 1 pkg (8.5 oz) corn muffin mix 1 container (8 oz or 250 mL) sour cream 1 egg ½ cup (125 mL) shredded cheddar cheese (optional) 1 plum tomato, seeded and diced (optional) 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 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 using Medium Scoop; spread evenly to edges of baker using Small Spreader. Microwave, covered, on HIGH 7–9 minutes or until center of cornbread springs back when lightly pressed. Sprinkle cheese over cornbread, if desired; cover and let stand 5 minutes. Garnish with reserved onion tops and tomato, if desired.
Posted on: Mon, 30 Sep 2013 23:47:52 +0000
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