Chili Cornbread Casserole

Ingredients

• Ground beef

  80% lean meat / 20% fat, raw

  1 lb or 453g

• Enchilada Sauce

  Red - Kroger

  15 oz or 425g

• Kidney beans

  Mature seeds, sprouted, cooked, boiled, drained, with salt

  15 ½ oz or 439g

• Corn muffins

  Commercially prepared

  8 ½ oz or 241g

• Mexican cheese

  Blend, reduced fat

  2 cup, shredded or 226g

• Lowfat milk

  Fluid, 1% milkfat, with added vitamin a and vitamin d

  ⅓ cup or 81g

• Egg

  Whole, fresh eggs

  1 large or 50g

• Chili powder

  Spices

  2 tsp or 5g

• Garlic powder

  Spices

  1 tsp or 3g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Preheat oven to 350º F. In a large skillet over medium-high heat, brown beef until is cooked through. Drain fat and return to heat. Season with salt and pepper, then stir in chili powder, garlic powder, enchilada sauce and kidney beans. Cook for 7-10 minutes, or until mixture has reduced slightly, then transfer to baking dish and sprinkle 1 1/2 cups Mexican cheese blend over the top. In a large bowl, prepare corn muffin mix according to package directions (stirring in egg and 1/3 cup milk until smooth). Stir in remaining cheese and pour mixture evenly over beef and veggies. Place baking dish in oven and bake for 20-22 minutes, or until toothpick inserted in center of cornbread comes out mostly clean. Remove from oven and serve hot.

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