Three bean taco chili / Mexican cheese cornbread

It is perfect chili weather ! With it freezing outside, nothing like something warm & hearty to do the trick! This recipe makes a huge amount- any leftovers can be frozen for up to three months. I made this last night for my scrapbooking buddies - and every bit of it was eat! And it is very inexpensive to make. And the mexican cheese cornbread is the perfect side!

Three Bean Taco Chili-
you'll need : 2 lbs ground beef, 2 cups water, 1 (16oz) can refried beans (i used fat free ones in mine) , 1 (16 oz. ) can kidney beans (rinsed & drained) , 1 (15 1/2 oz) can chili beans (undrained) , 1 (15 1/4 oz) can whole kernel corn (drained) , 1 (14 1/2 oz) can stewed tomatoes (mexican variety if you can find it) , 1 (8 oz) can tomato sauce , 1 cup chunky salsa, 1 envelope of taco seasoning, 1 (2 1/4 oz) can sliced black olived (drained), 1 cup shredded cheddar cheese .

** In a dutch oven, cook beef until no longer pink & drain. Stir in all other ingredients (except cheese). Bring to a boil, reduce heat & simmer -uncovered - for 10 minutes. Sprinkle with cheese & serve. Makes 9 servings.

Mexican Cheese Cornbread-
you'll need: 1 pkg. of Jiffy cornbread mix, 1 tsp. dried minced onion, 1/2 tsp. ground cumin, 2 eggs, 1/3 cup milk, 2 tbsp. butter (melted & divided) , 3/4 cup shredded Mexican cheese blend (divided).


** In a small bowl, combine Jiffy mix, onion & cumin. In another bowl, whisk eggs , milk, and 1 tbsp of the butter- then stir it in with the dry mixture. Stir until moistened. Add 1/2 cup of the cheese to the mixture. Transfer into a greased 8 inch square baking dish. Bake at 400 degrees for 15 minutes. Brush with remaining butter & sprinkle with remaining cheese. Bake for 4 minutes longer - or until toothpick inserted in the middle comes out clean. Serve warm.


ENJOY!!!!