Kind of.
I have been shamelessly addicted to "Cupcake Wars" on Netflix recently.
In other words, I felt like a Food Network rock star making these ridiculously easy, and VERY cheap "cupcakes" for lunch today.
Bundle helped stir the cornbread mixture together. |
Chili Cheddar Cornbread Cupcakes
Ingredients:
1 lb. lean beef or ground turkey
2 Tbsp. chili powder, divided
1 Tbsp. cumin, divided
2 tsp. salt, divided
2 tsp. salt free seasoning salt, like Mrs. Dash, divided
1 8 oz. can tomato sauce
1 14 oz. can light kidney beans
1/2 c. shredded cheddar cheese
1 box cornbread mix, like Jiffy
1 egg
1/3 c. milk
Instructions:
Preheat the oven to 350 degrees F. Lightly grease one muffin tin.
Stir up the cornbread mix according to package directions. (I included the egg and milk in my recipe because of the instructions on my cornbread package. Yours might be different!)
Cook the meat with 1 Tsbp. of the chili powder, 1/2 Tbsp. of the cumin, 1 tsp. of the salt, and 1 tsp. of the seasoning salt.
When done cooking, drain meat.
Add the tomato sauce and kidney beans and heat until warm. Add the remainder of the spices (1 Tbsp. chili powder, 1/2 Tbsp. cumin, 1 tsp. salt, 1 tsp. seasoning salt.)
Divide cornbread batter evenly among 12 muffin cups. Place one (or two) heaping Tablespoons of the meat and bean mixture onto each cornbread cup. Finish with sprinkled cheddar cheese.
Bake for 15-16 minutes.
We ate our cupcakes with plain yogurt and shredded spinach leaves!
Daddy's plate. |
Bundle's plate. She LOVES dipping food in other food. |
This was so easy to throw together -- I had two little ones underfoot and needed something cheap, simple, and toddler/husband approved. Check, check and check.
Enjoy with life! <3
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