My husband and little boy love this recipe! It’s very easy to make, and a great meal on a cold day.
1 tablespoon oil
1 pound lean ground beef or 1 14-ounce block of firm tofu, crumbled
1 yellow or white onion, chopped
1 green or red bell pepper, chopped
1 teaspoon salt
2 teaspoons chili powder
1 teaspoon paprika
2 teaspoons cumin
1 14-ounce can fire-roasted tomatoes
1 4-ounce can green chilies
1 15-ounce can corn, drained
1 4-ounce can sliced black olives
1 14-ounce can kidney beans
1 cup grated cheddar or jack cheese
1/4 cup water (delete if using tofu)
1 pound package cornbread mix and ingredients to make the cornbread (eggs, milk, etc.)
Preheat oven to 375 degrees.
Heat oil in large skillet on medium high heat, add the beef/tofu and onion, pepper. Add salt, chili powder, paprika and cumin. Cook, stirring frequently, until beef has browned. Remove from heat and drain excess fat/liquid.
Mix in tomatoes, chiles, corn, olives, beans, cheese and water (if using). Add more chili powder and cumin if desired. Rub a little oil in a 9×13 baking dish. Spoon into the dish.
In a large bowl prepare the cornbread batter. Pour the batter over the meat/bean mixture.
Bake for 35-40 minutes, or until the top is browned.
Serve with guacamole, sour cream, and/ or salsa.