Chili and Cornbread

📝 Ingredients

• 1 ½ lb of ground beef
• 1 medium yellow onion/chopped
• 1 package of Chili Seasoning
• 1 10oz can of chili rotel (undrained) *OR* regular rotel (drained) or use a can of diced tomatoes (drained)
• 1 cup of beef broth
• 1 can of Kidney and 1 can of Northern Beans (drained and rinsed)
• Shredded Mexican Cheese
• 2 - 8.5 oz boxes of Jiffy Corn Muffin Mix
• salt/pepper to taste

👩‍🍳 Directions

1. 1

   Preheat oven to 375°F and grease a 9x13 pan with butter or cooking spray.

2. 2

   On the stove over medium-high heat, cook ground beef and onion until beef is browned and onions are soft. Drain grease using a paper towel.

3. 3

   Lower heat to under medium, Add the chili packet, stir to combine, then add the can of Rotel and beef broth. Simmer 3-5 minutes until some of the liquid (not all) has cooked out.

4. 4

   Remove from heat and stir in beans and ¼ cup shredded cheese. Season with salt and pepper if needed.

5. 5

   In a separate bowl, mix both boxes of corn muffin mix according to package directions.

6. 6

   In the prepared 9x13 pan, spread chili mixture evenly on the bottom. (Optional: add a layer of shredded cheese on top of chili mixture)

7. 7

   Pour corn muffin mix on top, sprinkle with more shredded cheese, and spread evenly to cover.

8. 8

   Bake 20-25 minutes, until the corn muffin topping is cooked through.