Two of our favorite things. Chili + cornbread, prepared in a single skillet. Pro tip: McCormick® Chili Seasoning Mix and boxed corn muffin mix help cut down on prep time.
15m
PREP TIME
30m
COOK TIME
428
CALORIES
8
INGREDIENTS
Two of our favorite things. Chili + cornbread, prepared in a single skillet. Pro tip: McCormick® Chili Seasoning Mix and boxed corn muffin mix help cut down on prep time.
15m
PREP TIME
30m
COOK TIME
428
CALORIES
8
INGREDIENTS
Ingredients 6 Servings
- 1 pound lean ground beef
- 1 package McCormick® Chili Seasoning Mix
- 1 can (15 ounces) kidney beans, drained
- 1 can (14 1/2 ounces) petite diced tomatoes, undrained
- 1 cup water
- 1 package (8 1/2 ounces) corn muffin mix
- 1 cup shredded Cheddar cheese
- 1/4 cup sliced green onions
INSTRUCTIONS
- 1 Brown ground beef in large skillet on medium-high heat. Drain fat.
- 2 Stir in Seasoning Mix, beans, tomatoes and water. Bring to boil. Reduce heat to low; cover and simmer 5 minutes.
- 3 Meanwhile, prepare corn muffin mix as directed on package. Drop small spoonfuls of batter over chili mixture. Cover. Cook on low heat 10 to 15 minutes or until corn bread is cooked through.
- 4 Sprinkle with cheese and green onions. Replace cover. Cook on low heat until cheese is melted.
NUTRITION INFORMATION
(per Serving)
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