Ingredients
1 package (8-1/2 ounces) cornbread/muffin mix1 pound lean ground beef (90% lean)1/2 cup chopped sweet red pepper1/3 cup chopped onion1 celery rib, chopped2 garlic cloves, minced1 chipotle pepper in adobo sauce, chopped1 teaspoon chili powder1 teaspoon ground cumin1-1/4 cups salsa2 tablespoons chili sauce2/3 cup shredded Mexican cheese blendSour cream
Preparation
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.
