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Cornbread-Topped Beef Chili Recipe

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This recipe for Cornbread-Topped Beef Chili, by , is from Wahl Family Cookbook , one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Pat Wahl


1 lb ground beef (90% lean)
1 medium size yellow onion, chopped
1 bell pepper, chopped
1 cup frozen corn
1 can condensed tomato soup (do not add water)
1 pkg taco seasoning
2 Tbsp hot sauce
cup Mexican blend cheese
1 (8.5 oz) box cornbread mix
1 egg
⅓ cup milk
Chopped green onion

Add ground beef, onion, pepper, corn, tomato soup, taco seasoning and hot sauce to slow cooker. Cover with lid and cook 3 hours on HIGH, until beef is cooked through. Remove lid and stir. Top with cheese.
In a small bowl, stir together cornbread mix, egg and milk. Pour batter on top of cheese.
Replace lid and cook 1 hour on HIGH, or until cornbread topping is cooked through. Serve with guacamole and green onions.

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