Total Time: 20 Minutes
Makes: 5 Servings
- 1pkg of cornbread mix (I used a box of Martha White Sweet Yellow Cornbread. Make sure you also pick up the ingredients needed to make the cornbread. In my case I needed milk and eggs.)
- 1lb lean ground beef
- 1/2 cup chopped red bell pepper
- 1/3 cup chopped onion
- 1 chopped celery rib
- 2 minced garlic cloves
- 1 chipotle pepper in adobo sauce (This is optional. I left it out because it’s very spicy.)
- 1 tsp chili powder
- 1 tsp ground cumin
- 1 1/4 cups salsa
- 2 tbsp chili sauce
- 2/3 cup Mexican shredded cheese
- Sour Cream
To Make It:
- Prepare and bake the cornbread according to package directions.
- Meanwhile, in a large skillet, cook the beef, red pepper, onion, and celery over medium heat until meat is no longer pink; drain.
- Add the garlic, chili powder, cumin, and chipotle pepper (if you are using it). Cook for 1 minute.
- Stir in salsa and chili sauce. Simmer for 3-5 minutes or until sauce thickens slightly.
- Cut cornbread in to squares. Cut each square in half and top the halves with beef mixture and 2 tablespoons of cheese. Serve with a dollop of sour cream.
I don’t usually serve it with any side dishes because it is very filling as it is but if you wanted to you could serve it with a side of Mexican rice or Fiesta Herbed Corn.