Loading...Ingredients
Units Scale
- 2 pounds lean ground beef
- 2 tablespoons chili seasoning
- 1/4 teaspoon onion powder
- 2 cans (14 1/2 ounces each) stewed tomatoes, cut-up
- 1 can (14 1/2 ounces) kidney beans, drained and rinsed
- 1 can (4 ounces) chopped green chiles
- 1/2 cup water
- 1 box (8 1/2 ounces) corn muffin mix
- 1 cup shredded cheddar cheese
Instructions
- Brown ground beef in large skillet on medium-high heat; drain.
- Place ground beef in slow cooker. Add chili seasoning, onion powder, stewed tomatoes, kidney beans, chiles and water. Mix all ingredients well.
- Cover and cook for 8 hours on low, then prepare the cornbread topping.
- For the cornbread topping, increase the heat setting to high. Prepare corn muffin batter as directed on the package.
- Drop batter by spoonfuls on top of filling in slow cooker.
- Cover. Cook 30 minutes longer or until a toothpick inserted into the center of the cornbread topping comes out clean. Turn off the slow cooker.
- Sprinkle cornbread topping with cheddar cheese, and cover for 5 minutes longer until the cheese begins to melt.