This Mexican chili in the crock pot with cornbread topping is a hearty and filling meal that's great for busy days. There is a lot of ground beef, beans, corn, and spices in the chili, and the cornbread topping makes it taste even better. All the food you need is in one pot!
Ingredients: 1 lb ground beef. 1 onion, chopped. 1 red bell pepper, chopped. 2 cloves garlic, minced. 1 can 14.5 oz diced tomatoes. 1 can 15 oz black beans, drained and rinsed. 1 can 15 oz kidney beans, drained and rinsed. 1 can 15 oz corn, drained. 1 can 4 oz diced green chilies. 1 cup beef broth. 1 packet taco seasoning. 1 box cornbread mix. 1/3 cup milk. 1 egg. 1 cup shredded cheddar cheese.
Instructions: Put ground beef, onion, red bell pepper, and garlic in a skillet. Cook until the beef is browned and the vegetables are soft. Get rid of extra fat. Put the cooked beef mixture into the slow cooker. Black beans, kidney beans, corn, green chilies, beef broth, and taco seasoning should all be added now. Use a stir to mix. Put the lid on top and cook on low for 6 to 8 hours or high for 3 to 4 hours. Follow the directions on the package to make cornbread by mixing the cornbread mix, milk, and egg in a different bowl. Mix the cornbread mix and add it to the chili in the slow cooker. Add crumbled cheddar cheese on top of the cornbread mix. Put the lid on top and cook on high for another hour, or until the cornbread is fully cooked. If you want, you can serve it hot with chopped cilantro or green onions on top.
Prep Time: 20 minutes
Cook Time: 360 minutes
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