New! Plant Based Meatless Mixes 
Recipe Mixes- Easy Meal Solutions 
Spices 
Cooking Sauces 
Gourmet Popcorn & Seasonings 
Brining for Turkey, Pork & Chicken 
- Courses: Beef, Dinner, Soups, Stews & Chili
- Cuisines: American, Tex Mex
- Seasons: Fall Feasting, Winter Warmers
What’s more comforting than chili and cornbread? Maybe a skillet bake featuring both?? We’re not sure – we’re just over here shoveling this onto our plates.
Ingredients
For: 6
- 1 pound lean ground beef
- 1 cup onion, chopped
- 1 Tbsp tomato paste
- 1 can diced tomatoes
- 1 can kidney beans, rinsed and drained.
- 1 package Urban Accents Mesquite Chili Starter Seasoning
- 1 batch your favorite cornbread mix ((We like Jiffy or Martha White.))
- Preparation: 10 min
- Cooking: 50 min
- Ready in: 1 h 25 min
Instructions
- Heat a large cast iron skillet over medium-high heat. Add meat, and cook, crumbling and stirring, until browned.
- Add onion and saute until translucent. Add seasoning packet, beans, and tomato paste, stirring until well combined. Add in tomatoes and water. Simmer 10 minutes, stirring occasionally.
- Meanwhile, Preheat oven to 400 and prepare 1 batch of cornbread batter to package directions.
- When ready, pour batter onto chili and smoothe over with a spoon. Bake for 20-25 minutes or until a toothpick placed in the center of the cornbread comes out clean.
Notes
-
Sale!
mesquite steakhouse chili seasoning
$4.75$3.80
