Chili Bean And Cornbread Bake

Prep time: 15 min
Serving size: 6-8 servings

Ingredients:

1 cup chopped onions
1 cup chopped green bell pepper
2 tablespoons Crisco® Vegetable Oil
2 cans (16 oz each) hot chili beans, drained
1 (14.5 oz) can diced tomatoes
1 egg
2/3 cup milk
1 package Martha White® Buttermilk Cornbread Mix
OR 1 package Martha White® Cotton CountryTM Cornbread Mix
1 cup shredded sharp Cheddar cheese
Sour cream, black olives, shredded lettuce, chopped tomato, green onion slices and salsa (optional)

Preparation Directions:

1. Heat oven to 400 degrees F. Combine ranch dressing, salsa and 1 cup cilantro leaves in a small food processor or blender. Process until well blended. Cover and refrigerate.

2. In 10-inch Lodge cast iron skillet, heat olive oil over medium heat. Add onion, bell pepper and jalapeno pepper; cook 3 to 5 minutes or until vegetables are tender, stirring frequently. Stir in chicken, 3 tablespoons cilantro, salt, cumin, pepper and tomatoes with green chilies; cook 5 minutes. Remove from skillet. Wipe out skillet with paper towel; grease.

3. In large bowl, beat egg. Add cornbread mix and milk; mix well. Place tortilla chips in greased skillet. Pour cornbread mixture over chips. Spoon chicken mixture over cornbread mixture; sprinkle with cheeses.

4. Bake at 400 degrees F. for 16 to 20 minutes or until golden brown. Cut into wedges. Top with romaine and tomatoes; drizzle with dressing.

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