Stuffed Chili Cornbread Muffins

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A delicious Cornbread Muffin stuffed with Homemade Chili makes these muffins perfect for a cold Winter night. They are just the right portion. Top with your favorite toppings.

In a hurry, grab one for on the go!

 

 

Stuffed Chili Cornbread Muffins

Rating: 51

Prep Time: 30 minutes

Cook Time: 30 minutes

1 hour

A delicious cornbread muffin stuffed with homemade chili and cheese.

Ingredients

    Chili
  • 1 lb. ground sirloin (I prefer sirloin over ground beef, but it's really whatever you prefer)
  • 1 Onion
  • 1 Pkg. McCormick Chili Seasoning Mix
  • 1 large can chopped tomatoes
  • 3 Cans Pinto Beans
  • Cheddar Cheese
  • Cornbread
  • 2 Boxes Jiffy Cornbread or use your favorite cornbread mix!

Instructions

  • Brown sirloin and onion until fully cooked.
  • Add Chili seasoning, canned tomatoes, and pinto beans. Do not drain...you need the juices in the chili.
  • Mix well then turn down to low and simmer about 20-30 minutes.
  • Prepare the cornbread as directed on box.
  • Fill a muffin pan with cupcake liners. Fill each cupcake liner with about 1 tablespoon of cornbread. Add 1 Tablespoon of Chili. Top with about 1-2 tablespoons of cornbread. Top with shredded cheese. Bake at 350 until cornbread is done.

Notes

In a hurry, just warm up a muffin and take on the go.

http://sewlicioushomedecor.com/stuffed-chili-cornbread-muffins/

Put 1 tablespoon of cornbread mix in the bottom of a cupcake liner, add 1 tablespoon of Chili and top with cornbread mix and cheddar cheese.

In a hurry, just warm up a muffin for on the go!

 

Yummy Burritos

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I linked up at Between Naps on the Porch and here.

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