Kids Cook
Meatball Chili
Mini Cheddar Corn Muffins
Ingredients
- ½ (12-oz) pkg fully cooked refrigerated Italian-style chicken meatballs (such as Aidells)
- ½ (12.7-oz) pkg frozen Southwest style protein blend (such as Birds Eye)
- 1 (14.5-oz) can petite-diced tomatoes
- 1 cup water
- 2 tsp chili powder
- 1½ Tbsp tomato paste
- ½ (9.25-oz) pkg corn chips
- ½ cup shredded Cheddar cheese
Instructions
- Brown meatballs all over in a hot skillet or a large saucepan 6 to 8 minutes. Combine meatballs, protein blend vegetables, tomatoes, water, chili powder, and tomato paste in a large saucepan.
- Cook, partially covered, over medium heat 15 to 20 minutes, stirring occasionally. Add additional water, as needed, if chili gets too thick.
- Top with desired amount of chips and cheese.
Side Dish Ingredients
- 1 (8.5-oz) pkg corn muffin mix
- ½ cup shredded Cheddar cheese
Side Dish Instructions
- Preheat oven to 400°F. Prepare corn muffins according to package directions, stirring in cheese. Spoon batter into greased mini muffin pans.
- Bake 12 minutes or until a wooden pick inserted comes out clean.
- Wrap and freeze any leftover mini muffins for another meal.
Kid-Friendly Meal Plan
This recipe selected from the eMeals Kid-Friendly Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
