Serves 8| Hands-On Time: | Total Time:
- 1 tablespoon olive oil
- 1 onion, chopped
- 1 large celery stalk, chopped
- 2 garlic cloves, minced
- 1 jalapeno pepper, chopped with seeds
- 2 teaspoons kosher salt
- 1/2 teaspoon ground cumin
- 2 tablespoons chili powder
- 2 tablespoons unsweetened cocoa
- 1/2 teaspoon ground cinnamon
- 2 pounds meat-loaf mix (1 pound lean ground beef, 1/2 pound ground pork, 1/2 pound ground veal or lamb)
- 2 15-ounce cans kidney beans, drained
- 2 14 1/2-ounce cans diced tomatoes, drained
- 2 cups shredded Cheddar
- 2 8 1/2-ounce corn-bread mixes (may require 1 egg and 1 1/3 cup milk per package)
- Heat oven to 350° F. In a medium skillet, over medium heat, heat the oil with the onion, celery, garlic, and jalapeño and cook until the vegetables are tender but not browned, about 10 minutes. Add the salt, cumin, chili powder, cocoa, and cinnamon. Add the meat and cook until well browned. Stir in the beans and tomatoes.
- Lightly coat a 13-by-9-inch casserole or baking dish with vegetable cooking spray. Spoon the beef and beans into the casserole. Top with Cheddar. Heat oven to 375° F.
- Prepare two 8 1/2-ounce corn-bread mixes according to the label directions; pour the batter over the cheese. Bake for 40 minutes or until the top is golden brown.
- Per Serving
- Calories 360
- Fat 40g
- Sat Fat 17g
- Cholesterol 172mg
- Sodium 1793mg
- Protein 37g
- Carbohydrate 65g
- Sugar 16g
- Fiber 9g
- Iron 6mg
- Calcium 404mg
What does this mean? See Nutrition 101 .
Beans made from scratch have better flavor, but the cooking can take hours. Canned beans are a solid alternative, if you rinse and drain them well.