Mexican Chili + Naughty Cornbread Recipe

We had this chili & cornbread on Sunday for our family dinner and SO many of y’all sent DM’s asking for the recipe. This is SO easy to make and the clean-up is even easier! It is low-fat, high in fiber, and VERY yummy! I love adding sour cream, cheese, avocados, and tortilla chips. You can also add tomatoes, chopped onion, cilantro, salsa, guacamole, olives, or anything else you’d like!

EASY Mexican Chili

• 1 can ranch style beans
• 2 cans fat-free refried beans
• 1 can black beans (drain & rinse)
• 1 can kidney beans
• 2 cans diced tomatoes
• 1 can sweet corn
• 1 can rotel original
• 1 can tomato sauce
• 1 lb. lean ground beef
• 1 pkg. taco seasoning dry mix
• 1 pkg. Hidden Valley Ranch dry mix (3 T)
• 1/2 cup chopped onion

Brown meat with chopped onion. Put in large Crock-Pot with all remaining ingredients (Don’t drain the cans before!). Cook on high for 2-3 hours or low for 4-6. THAT’S IT!!

Naughty Cornbread

• 1 yellow cake mix
• 1 box jiffy corn muffin mix
• 1/4 cup Canola oil
• 2 eggs
• 1 1/2 cups milk

Mix ingredients well, pour in greased 9×13 dish. Bake at 350 for about 45 minutes. (I usually end up covering mine with foil half way through because it’s browning on the top faster than the inside is cooking. So I’ll just check after 30 minutes by sticking a knife in to see how gooey the inside is. Once the top is browned and it’s not gooey anymore inside, it’s ready!)