9/25/2023 0 Comments Slow cooker corn casserole jiffyPour contents of freezer bag into your crockpot and cook on “low” setting for 6-8 hours, or until ground beef is cooked through. When you’re ready to cook, thaw overnight in refrigerator. Remove as much air from the bag as possible and freeze for up to three months. Add lid and cook on “high” setting for 60 minutes or until cornbread topping is cooked through.Ĭombine all ingredients except cheese and corn muffin mix in a gallon-sized plastic freezer bag. Top with shredded with cheese and assembled corn muffin batter.Break apart beef and mix all ingredients.Cover with lid and cook on “low” setting for 6-8 hours, until beef is cooked through.Add ground beef, onion, peppers, corn, seasoning, and tomato soup to crockpot.Any more than that will not cook through in the crockpot. *If you want to substitute a different brand of corn muffin mix or a homemade recipe, make enough for 6 muffins. 1 box of Jiffy corn muffin mix* + the necessary ingredients listed on the box (Jiffy calls for one egg and 1/3 cup milk).1/4 pound cheese (we use cheddar or pepper jack), shredded (about one cup).10.75oz can of condensed tomato soup (You can also substitute one 14.5oz can of tomato sauce and 1 teaspoon honey).2 tablespoons and 1.5 teaspoons of homemade taco seasoning or 1 package of store-bought taco seasoning.1 pepper (any color), chopped (about one cup).1 medium-sized yellow onion, chopped (about one cup).Yields: 3-4 adult sized servings (If you want to double, I would double the filling and keep the cornbread topping the same.) Ingredients Enjoy! Crockpot Mexican Chili with Cornbread Topping The combination of slightly spicy chili and sweet cornbread topping is one that I think your whole family will love. An hour before serving, top with shredded cheese and cornbread batter and turn the cooking setting to “high.” That means you only have one pot to wash!īut really, the best part of this recipe is taste. Simply combine the ground beef, veggies, and sauce in your crockpot and let it do all of the work for you. To save time, I prepped two batches of this crockpot version during my ground beef freezer meal marathon, and it turned out fantastic! The baked version is one of my family’s favorite meals and I’ve been making it for years. This crockpot Mexican chili is a quicker version of my Baked Chili Cornbread Casserole. This entire dish cooks in your crockpot, even the cornbread topping! It’s the perfect combination of spicy and sweet, and it couldn’t be easier to make.
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