Cheesy Cornbread & Chili Bake

Ingrédients

2 tablespoons vegetable oil

1 large onion, chopped

3 cloves garlic, minced

1 pound stew beef

1 (28-ounce) can crushed tomatoes

2 tablespoons chili powder

1 teaspoon ground cumin

1 teaspoon salt

1 teaspoon black pepper

1 (16-ounce) cans red kidney beans, drained

1 (8-1/2-ounce) package corn muffin mix

1 cup (4 ounces) shredded Mexican cheese blend

Instructions

In a large pot over medium-high heat, heat oil; saute onion and garlic 5 minutes, or until tender. Add stew beef and brown 8 to 10 minutes, or until no pink remains; drain off excess liquid. Add remaining ingredients except muffin mix and cheese; mix well. Cover and simmer over low heat 20 to 25 minutes, or until thickened. Or put in crock pot for 4 hours.

Preheat oven to 375 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.

Spoon chili into prepared baking dish. Prepare muffin mix as directed on package; stir in cheese. Spread mixture over chili.

Bake 20 minutes, or until a toothpick inserted in center of cornbread topping comes out clean. Cool slightly and serve.

Notes

If you like your chili spicier, simply add more chili powder!