Chili Cornbread Casserole

Ingredients:

  • 1 1/2 lbs. ground beef
  • 1 medium onion, chopped
  • 2 1/2 tsp. chili powder
  • 1 tsp. cumin
  • salt and pepper to taste
  • 2 cloves of garlic, minced
  • 1 (28 oz) can crushed tomatoes
  • 1 1/2 c. frozen corn
  • 1 (15 oz) can black beans, rinsed and drained

Cornbread Topping:

  • 1 c. cornmeal
  • 1 c. all-purpose flour
  • 1 tsp. salt
  • 1 tbsp. sugar
  • 2 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1 c. milk
  • 2 eggs
  • 6 tbsp. butter, melted and cooled
  • Sour cream and sliced jalapenos for topping

Instructions:

  1. Preheat oven to 375° F and lightly coat a 2-quart casserole dish with cooking spray. Set aside.
  2. Brown ground beef with onion in a large skillet. Once meat is cooked and onion is soft, add in garlic, chili powder, and cumin. Cook until garlic is fragrant, about 30 seconds. Add in crushed tomatoes and corn, then simmer for 5-7 minutes. remove from heat and stir in black beans and season with salt and pepper to taste.
  3. In large bowl, mix together the cornmeal, flour, sugar, baking powder, and baking soda. In a separate smaller bowl, whisk together milk, eggs and butter. Add liquid mixture to dry ingredients and mix until combined.
  4. Pour chili into prepared baking dish and top with cornbread batter. Bake for about 28-35 minutes or until cornbread is slightly golden.
  5. Top with sour cream and jalapeno slices if desired. Enjoy!

Recipe: No Bake Strawberry Pie Bites

Ingredients:
1.5 lbs fresh strawberries (diced)
Juice of half a lemon
1/3 cup water
1/3 cup sugar
3 tbsp cornstarch
Pinch of salt
1 tsp vanilla extract
1/2 tsp almond extract
1 or 2 boxes mini phyllo shells
Whipped cream

Preparation:
1. In a medium sized saucepan add the diced strawberries, reserving 1 cup.
2. Mash the berries with a potato masher until desired consistency is reached.
3. Add the lemon juice, water, sugar, cornstarch, and salt.
4. Stir the mixture together until the cornstarch is completely incorporated.
5. Turn the stove to medium heat, cooking and stirring the berry mixture until it thickens, about 8 minutes.
6. Remove the saucepan from the heat and stir in the extracts.
7. Cool the mixture completely, then cover and refrigerate until cold.
8. Once the mixture is cold, stir in the remaining cup of diced strawberries.
9. Just before serving, fill each mini phyllo shell with a spoonful of the strawberry mixture and top with whipped cream.

No Bake Strawberry Pie Bites