Well, it’s over. Thanksgiving Day is over. Sooo, how did it go? Are you tired? I was more than ready to crash into bed last night. Though I was tired, it was so much fun and we had a very full house. I got up at 8 am and got ready so I could watch the Macy’s Thanksgiving Day Parade, which is a tradition every Thanksgiving morning for all of us. Josh got the turkey in the oven at noon, and I got started on prepping the rest of the dishes about that time as well. All of the food turned out excellent. The only thing missing was my mom, who ended up staying home because she had a cold. She was missed. :(
But, now that Thanksgiving is over…how’s that Black Friday shopping going? This is the second year that I’ve decided to not partake in the shopping. I had done it for a few years, but last year I took a break because I was eight months pregnant and super uncomfortable. I ended up doing a lot of shopping from home, which, surprisingly, I loved. So, I might be participating a bit in Cyber Monday.
Whether you decided to go out and fight the crowds and find the best bargains for Black Friday or stay home and take it easy, I’ve got a recipe for you that is super simple to throw together. This was originally a Pampered Chef recipe that I had years ago when I went to a Pampered Chef party. The recipe was great, but the steps in the recipe required a bunch of the use of their products, which I didn’t buy. So, I adapted it so that anyone can make this delicious casserole-ish type dinner without having to buy specific cookware.
I had expected leftovers when I made this, but between the five of us (because Christian partook of it too) we cleaned the whole baking dish out. I think Grace and Josh had two or three helpings apiece!
What I think you’ll like about this dish is that you can make this ahead of time, and store it covered in the fridge until you’re ready to bake it. Super easy, and with a salad, it’s the perfect dinner!
Chili Cornbread Bake
Recipe by Pampered Chef (adapted)
A satisfying dinner that’s easy to throw together in the morning, with all the flavors you love about a bowl of chili!
Prep time: 15-20 min
Cook time: 20-25 min
Total time: about 45 min
Yield: 8 servings
Ingredients
- 1 green bell pepper, seeded and chopped
- 1/2 cup onion, finely diced
- 1 lb ground turkey breast
- 1 can (15 oz) chili beans in sauce, undrained
- 1 cup chunky salsa
- 1 tsp cumin
- 1 tsp chili powder
- 1 pkg (8.5 oz) corn muffin mix
- 8 oz fat free sour cream
- 1 egg
- 1 cup shredded cheddar cheese, divided
- 1 roma tomato, seeded and diced
- 2 tbsp cilantro, finally chopped (optional)
Cooking Directions
- Pre-heat oven to 350 degrees. In a large high rimmed skillet, begin browning ground turkey breast adding the chopped bell pepper and onion half way through. Season the meat with ground spices and combine with a spatula. Stir in the chili beans and salsa and simmer for an additional 5 minutes.
- While the turkey mixture is simmer, in a medium bowl combine the corn muffin mix, egg, sour cream, and half of the cheese. Set aside.
- In a 9×9 or 3 qt. baking dish layer the meat mixture on the bottom. Spoon the corn bread mixture over the top of the baking dish and spread evenly to the edges. Top with remaining cheese. Bake for 20-35 minutes or until the edges of the cornbread become slightly browned or a toothpick inserted into the middle of the cornbread only comes out clean. Top with diced tomatoes and chopped cilantro.