3/4 pound ground beef or turkey 1 cup chopped onion 1 1/2 cup diced green bell pepper 4 cloves garlic, minced 2 teaspoons cumin 1 can (15 ounce size) black beans 1 can chipotle chiles en adobo 1 can (8 ounce size) stewed tomatoes 2 teaspoons adobo sauce (from chiles) 4 ounces Cheddar cheese (grated) 1/2 cup chopped fresh cilantro 1 box cornbread mix (prepared into cornbread batter, set aside)
Brown and saute meat, onions, pepper and garlic on the stove in a large pot. Add cumin. Add beans, tomatoes and chiles, and adobo sauce. Saute for 5 minutes. Remove from heat. Add cilantro. Pour into a glass baking (quart and a half approximately at least) pan. Pour the cornbread batter over the meat mixture. Bake for 20-22 minutes at 325 degrees F.
I made this but then realized it never said what to do with the cheese. I ended up putting it on top of the cornbread batter. Tasted good but would be good to know what to do with the cheese.
Member since: Jan 5, 2011
BritBaker January 5, 2011 REVIEW:
Very Very good...I changed it a little bit by not putting Chipotle in. I used Jalepenos instead and I added corn which was a great addition to the corn bread! I was very pleased with it and the Jalepenos added just the right heat!
Beatrix January 12, 2010 REVIEW:
This is a great dish. I altered the recipe slightly to include only the contents of my pantry.
I replaced the peppers with canned green diced chiles and instead of adobo sauce, i added a few squirts of Sriracha chili sauce, my favorite hot sauce. Also, I didn't have any cornbread mix, so I made some from scratch.
Also, I baked it at 350 degrees and it took about 22-24 minutes to be fully cooked in the middle.
The taste was fantastic. It reminded me of stew and cornbread, but was done in only about an hour including the prepping of vegetables. I'm going to start making this instead of enchilada casserole, which is more labor-intensive than this recipe.
JB January 8, 2010 REVIEW:
I just made this, and it smells delish! I left the meat out and added extra black beans and a little corn as my daughter is a vegetarian. It taste great but was VERY spicy. I used the peppers in sauce as in the original recipe. I also added olives to the top. I cooked with the temputure and time suggested on my corn bread. I would make again, but less peppers.
Kristi November 9, 2009 REVIEW:
I just made this and my family loved it. I cooked at 4:00 for 25 minutes. Put the cheese on top before topping with cornbread mix. I altered the recipe a bit... added 1 tsp of chili powder, 1 cup of frozen corn, and an 8 oz can of tomato sauce. I couldn't find the Chipotle chili's the recipe called for so I used the recommended Rotel's chilis in chopped tomatoes. Be sure to drain the sauce. It turned out fantastic!
summer November 30, 2007 REVIEW:
i used 2 boxes of cornbread mix, and also sub. one can of green chilis instead of chipotle pepers. i cooked it at 375-400 for about 20-27 min. it all depends on how thick you make the cornbread.
Laura November 11, 2007 COMMENT: In addition to the absence of a temperature setting, what do we do with the cheddar cheese?
hawiley October 1, 2007 COMMENT: As an experienced cook, I can improvise, but others (more novice cooks) may want to know what temp to bake for 20-22 minutes...