2 lbs ground beef or turkey
1 can (14.5 oz) kidney beans or pinto beans, drained and rinsed
2 cans (14.5 oz size) stewed diced tomatoes
1 can (4 oz) chopped green chiles
1 Tbsp (more or less to taste) chili powder
1 cup water
1 box (8.5 oz) cornbread mix
1/2 cup shredded Cheddar cheese
Brown the ground beef in a skillet, then add to crockpot.
Add to the crockpot the beans, tomatoes, green chiles, and the chili powder, stir.
Cover and cook on low for 5 to 6 hours.
Prepare cornbread: Use the package directions and prepare the cornbread batter, then uncover the crockpot and drop the batter in little piles around the top of the hot mixture to form 'biscuits.'
Cover and continue cooking on LOW for 30 more minutes or until the cornbread is cooked through.
When fully cooked, uncover and sprinkle the shredded Cheddar cheese on top.
Serve immediately in bowls with a couple cornbread 'biscuits' on top of each serving.
Will serve 4 to 6.
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