Chipotle Chili Cornbread Bake

The Pampered Chef ® Chipotle Chili Cornbread Bake Recipe

1 medium green bell pepper 6 green onions with tops, divided 1 lb (450 g) 90% lean ground beef 1 can (16 oz or 398 mL) chili beans in sauce, undrained 1 cup (250 mL) chunky salsa 2 tbsp (30 mL) Chipotle Rub 1 pkg (8.5 oz) corn muffin mix (see Cook’s Tip) 1 container (8 oz or 250 mL) sour cream 1 egg 1/2 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 (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 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.

Yield: 8 servings

Nutrients per serving: Calories 360, Total Fat 15 g, Saturated Fat 7 g, Cholesterol 85 mg, Carbohydrate 37 g, Protein 18 g, Sodium 960 mg, Fiber 5 g

Cook's Tip: If desired, 1 tbsp (15 mL) finely chopped chipotle peppers in adobo sauce can be substituted for the Chipotle Rub. For homemade cornbread, omit corn muffin mix. Combine 3/4 cup (175 mL) flour, 1/2 cup (125 mL) yellow cornmeal, 3 tbsp (45 mL) sugar, 2 tbsp (30 mL) vegetable oil, 2 tsp (10 mL) baking powder and 1/4 tsp (1 mL) salt. for the corn muffin mix. Proceed as directed in Step 3, microwaving on HIGH 9-11 minutes.

© 2009 The Pampered Chef used under license.

Just for Karla =)

K, I didn't know what I was going to make for dinner. I took out ground beef (YUCK!) and ground turkey. I thought of meatloaf, but Jose & Ant aren't big on it. They wanted tacos, but we had burritos last night for dinner. Don't get me wrong, I love me some good shredded beef tacos, but boring ground beef? Nah, I'll pass!
So, I got online and found:
One Pot Beef & Rice Skillet
I used 1/2 beef & 1/2 turkey instead of all beef & the following ingredients for the remaining called ingredients


This was the final results pic


The review were as follows:
Jose~ate 2 plates & though it was really good
Ant~ate 2 plates & said it was "da bomb"
Adi~hated it, she said it smelled like throw-up. I think it was the Feta
Dom~didn't like it & ended up eating a bowl of cereal.
Me~I had to pick out the broccoli. I thought it was really good, but needed more Feta & some salt.
Hope you enjoy!

Wednesday Night Dinner

I have really been feeling icky lately and did not want to make dinner.
Well, it doesn't always go as I want it to, and if I don't make dinner, then who will!?!
No one, that's right.
So what do you do when you don't want to make dinner, but still have a clan to feed?
Find something fast, simple and yummy.

Taco Salad
INGREDIENTS:
~1 1/2 lbs ground beef

~2 bags already mixed salad greens

~5 roma tomatoes

~homemade tortilla strips


DIRECTIONS:
Brown ground beef with seasonings (whatever you use). Let it cool.
Add the lettuce & chopped tomatoes to your bowl. Add the cooled ground beef.
Top with the tortilla strips, cheese and your favorite salad dressing.
Here's the end result before the toppings...