Ingredients

The following ingredients have 8 Servings
  • 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)

Instruction

  • 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; spread to edges of baker using Small Spreader. Microwave, covered, on HIGH 7-–9 minutes or until center of cornbread springs back when lightly pressed. Remove baker from microwave. Sprinkle cheese over cornbread, if desired; cover and let stand 5 minutes. Garnish with reserved onion tops and tomato, if desired.