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Tex-Mex Chili with Cornbread

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Level: Intermediate

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Description

This gluten-free recipe is perfect for heading into fall.

Ingredients

  • 1 whole Onion, Diced
  • 1 whole Red Pepper, Seeded And Diced
  • 2 pounds Ground Beef
  • 1 package Bob's Red Mill Corn Bread, 20 Ounce Bag (Gluten Free)
  • ⅓ cups Oil Or Melted Butter
  • 2 whole Eggs
  • 1-½ cup Milk (Substitute Rice Milk For Non-dairy)
  • 1 package Frozen Corn (12 Ounce Size)
  • 1 can Refried Beans (16 Ounce Size)
  • 1 can Black Beans (rinsed And Drained) 16 Ounce Size
  • 2 jars Chi Chi's Mild Salsa (16 Ounce Jars Each)

Preparation

Preheat oven to 375 F. In a medium skillet over medium-high heat, add chopped onion and red pepper and cook till soft, about 7 to 8 minutes. Remove veggies from the pan and put them onto a plate; set aside.

In the same pan cook beef until no longer pink and cooked through. Remove from heat and set aside when done.

Meanwhile in a large mixing bowl empty contents of Bob’s Red Mill cornbread mix, melted butter (or oil), eggs and milk and beat with an electric mixer or stand mixer until well incorporated. Set aside.

In another large mixing bowl add frozen corn, re-fried beans, black beans and the salsa along with the beef, onions and peppers. Stir together and once stirred scoop it into a 9 X 13 inch casserole dish. Make sure mixture is level. Spoon the cornbread mixture on top. Try to get it as even as possible.

Bake at 375 F for 35 minutes or until a fork inserted in the center comes out clean through the cornbread. Enjoy!

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