Ingredients: |
Ingredients: Cooking spray
1 pound lean ground turkey (or beef)
1 small yellow onion, diced (1 cup)
1 small bell pepper, any color, diced (1 cup)
1 small jalapeno, diced (seeds and membranes removed for less heat)
3–4 garlic cloves, minced (1 ½ tablespoons)
1 tablespoon + 1 teaspoon chili powder
2 teaspoons ground cumin
1 ½ teaspoons dried oregano
¾ teaspoon fine salt
¼ teaspoon black pepper
1 (15-ounce) can tomato sauce
1 (14-ounce) can diced fire-roasted tomatoes
1 (15-ounce) can pinto beans or black beans, drained and rinsed
3 tablespoons tomato paste
1 cup frozen corn
1 box of cornbread mix
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Directions: |
Directions:Preheat the oven to 400℉.
Place a large oven-proof skillet with lid (3.5 – 4 quart capacity) over medium-high heat and mist the skillet with cooking spray.
When the skillet is hot, add the ground beef, onion, bell pepper, jalapeño (if using), and garlic.
Cook for 8-9 minutes or until the beef is cooked through and the onions have softened, stirring occasionally. Use a spatula to break up the meat and mix in the vegetables.
Add the chili powder, cumin, oregano, salt, and pepper to the skillet; stir to combine.
Add the tomato sauce, diced fire-roasted tomatoes, beans, tomato paste, and frozen corn to the beef mixture. Stir well and bring almost to a boil.
Reduce the heat to medium-low and simmer, with the lid on, for 8 minutes.
Remove the lid and continue cooking for another 4 minutes.
Prepare cornbread mix as directed on package and spread over top of casserole, bake according to cornbread instructions, or until cornbread is golden brown.
Remove the skillet from the oven and allow it to rest for 10 minutes before serving. |
This recipe for Chili Cornbread Casserole is from