Chili & Cornbread Bake

1 medium green bell pepper

6 green onions with tops, divided 

1 lb  90% lean ground beef 

1 can (16 oz) chili beans insauce, undrained 

1 cup  chunky salsa - I use the whole jar of Herdez medium Salsa Casera

1 pkg (8.5 oz) corn muffin mix
1 container (8 oz ) sour cream
1 egg
1⁄2 cup shredded cheddar cheese (optional) 

1 plum tomato, seeded and diced (optional)

Salt, Pepper, & Taco Seasoning to taste


1. Coarsely chop bell pepper  Thinly slice green onions, separating white and light green bottoms from tops. Reserve some of the onion tops for garnish. 


2. In skillet, combine bell pepper, onion bottoms and beef; mix well. Cook until beef is browned through and vegetables become soft. Drain off fat and pour meat mixture into large baking dish and add beans and salsa, mix well. 

3. Meanwhile, combine muffin mix, sour cream and egg in mixing bowl; mix well. Scoop muffin mixture evenly over chili ; spread evenly to edges of baker, bake covered at 375 for about 18 minutes, or until middle of corn bread springs back after gently pushed.  Sprinkle cheese over cornbread, if desired; cover and let stand 5 minutes. Garnish with reserved onion tops and tomato, if desired.


You can also do this in the MICROWAVE!


makes about 8 servings