Chili Cornbread Skillet

Ingredients

• FOR THE CHILI:
• 1 pound Lean Ground Beef
• ½ cups Onion, Coarsely Chopped
• 2 cloves Garlic, Minced
• 1 Tablespoon Chili Powder
• Salt And Pepper, to taste
• ¼ teaspoons White Pepper
• 8 ounces, fluid Can No Salt Added Tomato Sauce
• 1 cup Salsa
• 1 cup Corn, Frozen And Thawed Or No Salt Added Canned
• 1 cup Canned Black Beans, Drained
• 1 cup Canned Chili Beans, Drained
• FOR THE CORNBREAD:
• 8 ounces, weight Package Corn Muffin Mix, Plus Ingredients Called For On Box
• ½ cups Reduced Fat Cheddar Cheese, Shredded

Preparation Instructions

1. Brown the ground beef in an oven safe skillet over medium heat. When it’s fully browned, drain excess fat from skillet. Add onion, garlic, chili powder, salt, black pepper and white pepper. Cook until onions turn translucent.
2. Add in tomato sauce, salsa, corn, and beans. Cook until mixture is hot and bubbly. Turn heat to medium low and allow mixture to simmer for 10 minutes.
3. Preheat oven to 375 F.
4. In a medium sized bowl mix corn muffin mix according to directions on package. Stir in the cheese. Spoon the mixture over the top of the chili mixture that is still in the skillet. I used a large spoon so that the scoops were biscuit size.
5. Place skillet in the oven and bake for 20-25 minutes or until cornbread is golden brown.
6. Carefully transfer skillet to a wire rack and allow to cool for 10 minutes before serving.