Wednesday, December 27, 2017

Cheesy Skillet Cornbread Chili's cold outside and I mean COLD. I have had zero desire to go outside the past two days. Given, I also am fighting a nasty cold but when it's in the single digits I find what I a already have in the pantry to create my dinner and lucky for me, I had all the ingredients on hand to make this tasty Cheesy Skillet Cornbread Chili. Another plus is that it is all cooked in one pan, from start to finish, which makes clean up easy peasy. This dish was a hit with the family!

Cheesy Skillet Cornbread Chili
Serves 6

1 pound lean ground beef
1 package chili seasoning
1 can (15 ounces) kidney beans, drained
1 can (14 1/2 ounces) petite diced tomatoes, undrained
1 package (8 1/2 ounces) corn muffin mix
1 cup shredded Cheddar cheese

Brown ground beef in large skillet on medium-high heat. Drain fat.

Stir in dry seasoning, beans and tomatoes. Bring to boil; reduce heat to low; simmer, uncovered, 10 minutes or until heated through.

Meanwhile, prepare corn muffin mix as directed on package, stirring in cheese.

Drop small spoonfuls of batter over prepared chili. Simmer, covered, 15 to 20 minutes or until corn bread is cooked through. Enjoy!

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