Crockpot Mexican Chili with Cornbread Topping
Ingredients
1 lb. lean ground beef
1 medium-sized yellow onion chopped (about one cup)
1 pepper (any color) chopped (about one cup)
1 cup frozen corn
2 tablespoons and 1.5 teaspoons of homemade taco seasoning or 1 package of store-bought taco seasoning
10.75o z can of condensed tomato soup (You can also substitute one 14.5oz can of tomato sauce and 1 teaspoon honey)
1/4 lb. cheese (we use cheddar or pepper jack) shredded (about one cup)
1 box of Jiffy corn muffin mix* + the necessary ingredients listed on the box (Jiffy calls for one egg and 1/3 cup milk)
Directions
Add ground beef, onion, peppers, corn, seasoning, and tomato soup to crockpot. Cover with lid and cook on “low” setting for 6-8 hours, until beef is cooked through. Break apart beef and mix all ingredients. Top with shredded with cheese and assembled corn muffin batter. Add lid and cook on “high” setting for 60 minutes or until cornbread topping is cooked through.
Notes
*If you want to substitute a different brand of corn muffin mix or a homemade recipe, make enough for 6 muffins. Any more than that will not cook through in the crockpot.
To Freeze and Cook Later
Combine all ingredients except cheese and corn muffin mix in a gallon-sized plastic freezer bag. Remove as much air from the bag as possible and freeze for up to three months. When you’re ready to cook, thaw overnight in refrigerator. Pour contents of freezer bag into your crockpot and cook on “low” setting for 6-8 hours, or until ground beef is cooked through. Break apart beef, and top chili with shredded cheese and cornbread batter. Replace lid and cook for one hour on “high” setting.