Crockpot Mexican Chili with Cornbread Topping Recipe | Yummly

Crockpot Mexican Chili with Cornbread Topping

NEW LEAF WELLNESS(1)
Sharon Clark: "I made this overnight in the crockpot. It was fan…" Read More
8Ingredients
90Minutes
400Calories
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Ingredients

US|METRIC
  • 1 pound lean ground beef
  • 1 yellow onion (medium-sized, chopped, about one cup)
  • 1 pepper (any color, chopped, about one cup)
  • 1 cup frozen corn
  • 1 1/2 teaspoons taco seasoning (homemade, or 1 package of store-bought taco seasoning)
  • 10.75 ounces condensed tomato soup (can of)
  • 1/4 pound cheese (we use cheddar or pepper jack, shredded, about one cup)
  • 1 box Jiffy Corn Muffin Mix (+ the necessary ingredients listed on the box, Jiffy calls for one egg and 1/3 cup milk)
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    NutritionView More

    400Calories
    Sodium33% DV800mg
    Fat28% DV18g
    Protein75% DV38g
    Carbs7% DV20g
    Fiber8% DV2g
    Calories400Calories from Fat160
    % DAILY VALUE
    Total Fat18g28%
    Saturated Fat9g45%
    Trans Fat
    Cholesterol115mg38%
    Sodium800mg33%
    Potassium800mg23%
    Protein38g75%
    Calories from Fat160
    % DAILY VALUE
    Total Carbohydrate20g7%
    Dietary Fiber2g8%
    Sugars10g20%
    Vitamin A15%
    Vitamin C25%
    Calcium25%
    Iron25%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(1)

    Sharon Clark 3 years ago
    I made this overnight in the crockpot. It was fantastic to be able to start with raw beef in the crock pot. When I woke up the edges were overcooked and the chili was pretty dry. I added a jar of homemade chili sauce and the cornbread topping. Finished project is a bit salty but still tasty. An easy recipe to make and I would make it again,

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