Salsa Chili And Cornbread Recipe

Name: Salsa Chili And Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound ground round; 1 cup chopped onion; 1 cup no-salt-added salsa; 1/2 cup beer; 1/3 cup finely chopped fresh cilantro; 1/4 cup no-salt-added tomato paste; 1 tablespoon chili powder; 1/4 teaspoon salt; 1 (15-ounce) can no-salt-added kidney beans, drained; 1/4 cup yellow cornmeal; 1/4 cup all-purpose flour; 1 teaspoon baking powder; 1/8 teaspoon salt; 2 teaspoons sugar; 1/4 teaspoon coarsely ground pepper; 1/4 cup frozen egg substitute, thawed; 1/4 cup evaporated skimmed milk; 1 tablespoon vegetable oil; 1/2 cup (2 ounces) shredded reduced-fat Cheddar cheese

Servings: persons

1 pound ground round
1 cup chopped onion
1 cup no-salt-added salsa
1/2 cup beer
1/3 cup finely chopped fresh cilantro
1/4 cup no-salt-added tomato paste
1 tablespoon chili powder
1/4 teaspoon salt
1 (15-ounce) can no-salt-added kidney beans, drained
1/4 cup yellow cornmeal
1/4 cup all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
2 teaspoons sugar
1/4 teaspoon coarsely ground pepper
1/4 cup frozen egg substitute, thawed
1/4 cup evaporated skimmed milk
1 tablespoon vegetable oil
1/2 cup (2 ounces) shredded reduced-fat Cheddar cheese

1
Place meat and onion in a 10 1/2-inch ovenproof skillet. Cook over medium-high heat until meat is browned, stirring until it crumbles. Drain mixture, and pat dry with paper towels. Wipe drippings from skillet with a paper towel.
2
Return meat mixture to skillet. Add salsa and next 6 ingredients. Bring to a boil; cover, reduce heat, and simmer 30 minutes.
3
Combine cornmeal and next 5 ingredients in a bowl; make a well in center of mixture. Combine egg substitute, milk, and oil; add to dry ingredients, stirring just until dry ingredients are moistened.
4
Pour batter over meat mixture in skillet. Bake, uncovered, at 400u00b0 for 10 minutes or until cornbread is golden. Sprinkle with cheese, and let stand 5 minutes or until cheese melts.

235

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 pound ground round, 1 cup chopped onion, 1 cup no-salt-added salsa, 1/2 cup beer, and more.

Yes, Salsa Chili And Cornbread falls under the Soups & Stews category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Salsa Chili And Cornbread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions