You can also add a can of drained black beans or pinto beans to the beef before putting on the corn muffin mix. Gives more protein and stretches the dish.
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- 1 lb
- ground beef, lean
- 1 c
- chopped onion
- 1 can(s)
- ro-tel diced tomatoes and green chilies
- 1 Tbsp
- chili powder (more or less)
- envelope corn muffin mix (or mix your own)
- 1/2 c
- grated monterey jack cheese
- milk for corn muffin mix
1Use a heavy, oven-proof skillet. I used a cast iron one. Preheat oven to temperature specified on corn muffin mix.
2Brown beef and onion in the skillet over medium-high heat. Pour off any fat. Stir in Ro-Tel and chili powder. Cook and stir over medium-low heat until sauce is reduced and thick.
3Mix corn muffin mix using the milk for the liquid, and stir in the grated cheese. Spread mixture on top of the beef in the skillet.
4Bake casserole for time specified on muffin mix, usually 20-25 minutes. Allow to sit 5-10 minutes before serving.