Fill a baking dish with chili, top it with halved meatballs and put dollops of corn muffin mixture on top. You just made a new family favorite.
What You Need
Original recipe yields 6 servings
Easy Basic Meatballs (See tip.)
1 can (15 oz.) pinto beans, rinsed
1 can (14.5 oz.) diced tomatoes, drained
1 tsp. chili powder
1/2 tsp. ground cumin
4 oz. (1/2 of 8-oz. pkg.) KRAFT Pepper Jack Cheese, shredded, divided
1 pkg. (8.5 oz.) corn muffin mix
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Let's Make It
Heat oven to 400ºF.
Prepare and bake Easy Basic Meatballs as directed.
Combine beans, tomatoes and seasonings; spoon into 8-inch square baking dish sprayed with cooking spray.
Cut 12 meatballs in half; place, cut sides down, over bean mixture. Sprinkle with 1/2 cup cheese. (See tip for what to do with remaining meatballs.)
Prepare corn muffin batter as directed on package; drop in spoonfuls over cheese.
Bake 25 min. or until cornbread topping is lightly browned. Sprinkle with remaining cheese; bake 5 min. or until melted.
Prepare using KRAFT Sharp Cheddar Cheese.
Easy Basic Meatballs
Heat oven to 400ºF. Mix 2 lb. extra-lean ground beef, 1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken, 1 finely chopped onion, 1 cup water and 2 eggs just until blended; shape into 48 (1-1/2-inch meatballs). Place on 2 rimmed baking sheets sprayed with cooking spray. Bake 12 min. or until done (160ºF). Use 12 meatballs to prepare casserole as directed. Cool remaining meatballs, then place in freezer-weight resealable plastic bags and freeze up to 2 months before using as desired.
Calories From Fat
% Daily Value*
Total Fat 14g
Saturated Fat 7g
Trans Fat 0g
Total Carbohydrates 52g
Dietary Fibers 7g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.