Description
An uncomplicated one pot wonder weeknight meal
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium chopped onion
- 2 garlic cloves, minced
- 1 pound ground beef
- 1 pound ground pork
- 2 (1.75 ounces) packets chili seasoning
- 1 (14 ounces) can diced tomatoes
- 2 tablespoons tomato paste
- 2 cups chicken broth
- 2 (8.5 ounces) boxes Jiffy Corn Muffin Mix
- 2 eggs
- 2/3 cup milk
- 1 cup of frozen corn
- 1 cup shredded cheddar cheese
- 1 (16 ounces) can kidney beans, drained
Instructions
- Preheat oven to 375˚
- In a 9-10 inch cast iron skillet or sauté pan, heat the olive oil over medium-high heat until it shimmers.
- Add the onion and sauté for 1 minute before adding the garlic.
- Sauté another minute and add the ground beef and pork, breaking up the meat with a wooden spoon and stirring until the meat is brown.
- Drain off excess fat and stir in the chili seasoning, diced tomatoes, and tomato paste.
- Mix over medium heat for one minute, then pour in chicken broth.
- Reduce the heat to low and simmer for 5 minutes, stirring occasionally.
- While the meat simmers, make the cornbread mixture.
- Stir together Jiffy mix, eggs, and milk in a mixing bowl until just combined (do not overmix).
- Stir 1/2 cup of the frozen corn and the cheese into the cornbread batter and set aside.
- Stir remaining 1/2 cup corn, and the kidney beans into the meat mixture.
- If using a baking or casserole dish, transfer the meat mixture from the stovetop to the baking dish.
- Pour the cornbread batter over the meat mixture and bake in the oven for 35-45 minutes, until golden brown on top.
- Remove from oven and allow to sit for 10 minutes before serving.
