Cheesy Enchilada Soup
Jalapeño Cornbread
Ingredients
- ½ (1-lb) pkg ground beef
- ½ onion, chopped
- 1 (15-oz) can tomato sauce
- 1 (15-oz) cans chili beans, drained
- 1 (15.25-oz) can whole kernel corn, drained
- 1 cup chicken broth
- 1 (10-oz) can enchilada sauce
- ½ Tbsp ground cumin
- 1 cup shredded Monterey Jack cheese
Instructions
- Cook ground beef and onion in a Dutch oven over medium heat, stirring until beef is browned and crumbly. Drain, and return to pan.
- Add tomato sauce, chili beans, corn, broth, enchilada sauce and cumin. Bring to a boil, reduce heat, and simmer 20 minutes.
- Add cheese, stirring until melted.
- Season with salt and pepper.
Side Dish Ingredients
- 1 (8.5-oz) pkg cornbread and muffin mix
- 1 small jalapeño pepper, seeded and minced
Side Dish Instructions
- Prepare cornbread according to package directions, stir in jalapeño.
- Bake according to package directions.
Classic Meal Plan
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