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Sloppy Jose Supper

Do something fun and delicious with your leftover cornbread. Top it with this slightly spicy southwestern dish. Simple, fast and comforting. —Bethany Creaser, Derby Line, Vermont
  • Total Time
    Prep: 15 min. Cook: 20 min.
  • Makes
    5 servings plus leftover corn bread

Ingredients

  • 1 package (8-1/2 ounces) cornbread/muffin mix
  • 1 pound lean ground beef (90% lean)
  • 1/2 cup chopped sweet red pepper
  • 1/3 cup chopped onion
  • 1 celery rib, chopped
  • 2 garlic cloves, minced
  • 1 chipotle pepper in adobo sauce, chopped
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1-1/4 cups salsa
  • 2 tablespoons chili sauce
  • 2/3 cup shredded Mexican cheese blend
  • Sour cream

Directions

  • Prepare and bake cornbread according to package directions.
  • Meanwhile, in a large skillet, cook the beef, red pepper, onion and celery over medium heat until meat is no longer pink; drain. Add the garlic, chipotle pepper, chili powder and cumin; cook 1 minute longer.
  • Stir in salsa and chili sauce; simmer for 3-5 minutes or until slightly thickened.
  • Cut cornbread into nine squares; save four pieces for another use. Top each square of remaining cornbread with 2/3 cup beef mixture and 2 tablespoons cheese. Dollop with sour cream.
Nutrition Facts
1 each: 363 calories, 16g fat (7g saturated fat), 98mg cholesterol, 753mg sodium, 29g carbohydrate (11g sugars, 1g fiber), 24g protein.

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