Stuffed Chili Cornbread Muffins

Stuffed-Chili-Cornbread-Muffins



Stuffed Chili Cornbread Muffins

Ingredients

    Chili
  • 1 lb. ground sirloin (I prefer sirloin over ground beef, but it’s really whatever you prefer)
  • 1 Onion
  • 1 Pkg. McCormick Chili Seasoning Mix
  • 1 large can chopped tomatoes
  • 3 Cans Pinto Beans
  • Cheddar Cheese
  • Cornbread
  • 2 Boxes Jiffy Cornbread or use your favorite cornbread mix!

Instructions

  1. Brown sirloin and onion until fully cooked.
  2. Add Chili seasoning, canned tomatoes, and pinto beans. Do not drain…you need the juices in the chili.
  3. Mix well then turn down to low and simmer about 20-30 minutes.
  4. Prepare the cornbread as directed on box.
  5. Fill a muffin pan with cupcake liners. Fill each cupcake liner with about 1 tablespoon of cornbread. Add 1 Tablespoon of Chili. Top with about 1-2 tablespoons of cornbread. Top with shredded cheese. Bake at 350 until cornbread is done.
http://stlcooks.com/2014/02/stuffed-chili-cornbread-muffins/

Recipe and Photo: Sewlicious Home Decor / CC BY-ND

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