Chipotle Chili Corn Bread Bake

Do you remember how during the 80’s it became a trend to cook meals in the microwave? And then, by the 90s, as scrunchies, flannel shirts, MC Hammer pants, fanny packs came into style, microwave cooking was on its way out. I – although I never tried it – always disdained microwave cooking. I guess because I am either “old-school” or a snob. You figure that out. But after trying this recipe, I have changed my mind. Cooking in your microwave does save you time. For example, this dish, which feeds at least four people, was ready in about 20 minutes! Sometimes you just don’t have time to spend too much time in the kitchen preparing dinner. Sometimes, after a long day at work, all you want is something on your table ASAP and the microwave can be your best friend. Now, I won’t lie to you, even after trying this recipe, I do not cook in the microwave often. However, I am now aware that it is an option when I want a nice meal and do not have much time. 


Chipotle Chili Corn Bread Bake is a good, filling, and unpretentious dish. You get what the recipe says you are going to get: chili and corn bread. The interesting thing about this recipe is that you cook the meat in the microwave with the spices and once the meat is cooked, you add on top of it corn bread batter and cook it in the microwave. What you get is one layer of chili and on top of it, a cheesy layer of cornbread. When you cut into it and serve it on a plate, each layer is visible which looks very presentable. However, you have to be careful cutting into the dish because otherwise, it looks somewhat messy. If you haven’t tried microwave cooking, this is a good recipe to start. You’ll realize that it is easy, fast and that you can have a goo meal on your table in 20 minutes. Now, that beats Rachel Ray! 

Chipotle Chili Corn Bread Bake 
Courtesy of The Pampered Chef 
Servings: 8 
Calories per serving: 360 


Ingredients: 
1 medium green bell pepper 
6 green onions with tops, divided 
1 lb ground beef OR turkey 
1 can (16 oz) Texas-style chili beans in sauce, undrained 
1 cup (250 mL) chunky salsa 
2 tbsp (30 mL) Chipotle Rub 
1 pkg (8.5 oz) corn muffin mix 
1 container (8 oz ) sour cream or plain yogurt 
1 egg ½ cup shredded cheddar cheese (optional) 
1 plum tomato, seeded and diced (optional) 


 Directions: 
1. Coarsely chop bell pepper using. Thinly slice green onions separating white and light green bottoms from tops. Reserve 1 tbsp of the onion tops for garnish. 
2. Place remaining tops into a bowl. In a microwave-safe baker with lid (I used Pampered Chef’s Deep Covered Baker), combine bell pepper, onion bottoms and beef; mix well. Microwave, covered, on HIGH 7–9 minutes or until beef is no longer pink, breaking into crumbles halfway through. 
3. Remove baker from microwave and carefully pour off juices (this is very important!). Add beans, salsa and rub to beef mixture; mix well. Cover and microwave on HIGH 5 minutes or until hot. 
4. Meanwhile, combine muffin mix, sour cream and egg in batter bowl; mix well. 
5. Scoop muffin mixture evenly over chili using an ice-cream scoop. Spread evenly to edges of baker. Microwave, covered, on HIGH 7–9 minutes or until center of cornbread springs back when lightly pressed. 
6. Sprinkle cheese over cornbread, if desired; cover and let stand 5 minutes. Garnish with reserved onion tops and tomato, if desired.