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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
1 tablespoon olive oil |
1 onion, chopped |
1 large celery stalk, chopped |
2 garlic cloves, minced |
1 jalapeño pepper, chopped with seeds |
2 teaspoons kosher salt |
1/2 teaspoon ground cumin |
2 tablespoons chili powder |
2 tablespoons unsweetened cocoa |
1/2 teaspoon ground cinnamon |
2 pounds meat-loaf mix (1 pound lean ground beef, 1/2 pound ground pork, 1/2 pound ground veal or lamb) |
2 15-ounce cans kidney beans, drained |
2 14 1/2-ounce cans diced tomatoes, drained |
2 cups shredded cheddar |
2 8 1/2-ounce corn-bread mixes (may require 1 egg and 1 1/3 cup milk per package) |
Directions:
1. Heat oven to 350º F. In a medium skillet, over medium heat, heat the oil with the onion, celery, garlic, and jalapeño and cook until the vegetables are tender but not browned, about 10 minutes. Add the salt, cumin, chili powder, cocoa, and cinnamon. Add the meat and cook until well browned. Stir in kidney beans and diced tomatoes. Lightly coat a 13-by-9-inch casserole or baking dish with vegetable cooking spray. Spoon the beef and beans into the casserole. Top with 2 cups shredded Cheddar. Heat oven to 375º F. Prepare corn-bread mixes according to the label directions; pour the batter over the cheese. Bake for 40 minutes or until the top is golden brown.
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