Mexican Chili With Cornbread Topping
From shayneadler 9 years ago
- 9 hours to make
- Serves 6
Hearty Mexican-style beef chili with cornbread topping
Ingredients
For the chili
- 1/2 bag frozen stir fry vegetables (or a fresh pepper and onion, diced) shopping list
- 1/2 bag frozen corn shopping list
- 1 package taco seasoning shopping list
- 10.75 oz condensed tomato soup shopping list
- 1 lb ground beef (can also use chicken) shopping list
For the day-of cooking
- 1/4 lb cheese, shredded shopping list
- 1 box corn muffin mix (plus all the ingredients to prepare) shopping list
How to make it
Preparation
- Mix all the ingredients for the chili in a freezer bag, adding the meat last, and store in the freezer.
Day-of
- Defrost the chili ingredients the night before cooking.
- Pour bag contents into the crockpot and cook 8 hours on low (or 4-6 hours for chicken). Shred the meat after cooking.
- Top the chili with shredded cheese and the assembled cornbread batter.
- Replace the lid and cook on high for 1 hour or until the cornbread is cooked through.
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