Prep & Cook Time: 35-45 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Wheat
Who's excited for piles of dishes that stretch from floor to ceiling? Anybody...anybody....Bueller...? Hey, no problem! These one pot (or pan), four-serving meals are made with you in mind. We designed them for family taste buds (even picky eaters), so it's all the fresh ingredients and delicious flavors you expect from Home Chef, but simplified to require just one pot or pan. No more hours amongst the suds; one pot, one pan, one happy family!
In Your Box (serves 4)
- 16 oz. Ground Beef
- 15 oz. Pinto Beans
- 15 oz. Crushed Tomatoes
- 1 Green Bell Pepper
- 4 Green Onions
- 1½ Tbsp. Chile and Cumin Rub
- 2 tsp. Chicken Broth Concentrate
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
Nutrition (per serving) oPNdY9OX
You Will Need
- 1 Mixing Bowl
- 1 Large Oven-Safe Non-Stick Pan
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Prepare the Ingredients
Stem, seed, remove ribs, and cut bell pepper into 1/2" dice.Trim and thinly slice green onions.Drain and rinse beans.
Make the Cornbread Batter
In a mixing bowl, combine corn muffin mix and 1/2 cup water until a batter thicker than pancake batter-consistency forms.If too thick, add additional water, 1 tsp. at a time, until desired consistency is reached.Stir in shredded cheese and half the green onions (reserve remaining for garnish).
Cook the Ground Beef
Place a large oven-safe non-stick pan over medium-high heat. Add ground beef and bell peppers to hot, dry pan. Break up meat until no pink remains and beef reaches a minimum internal temperature of 160 degrees, 4-6 minutes.Carefully drain excess liquid from pan. Stir in chile and cumin rub, 1/4 tsp. salt, and 1/4 tsp. pepper.
Add the Sauce and Cornbread Topping
Add beans, tomatoes, chicken base, 1/4 tsp. salt, and 1/4 cup water to hot pan. Bring to a simmer.Once simmering, stir occasionally until combined, 3-5 minutes.Add cream cheese and stir until melted and incorporated, 30-60 seconds.Add cornbread batter in dollops, roughly the size of a tablespoon, evenly over beef mixture.
Bake Skillet and Finish Dish
Bake in hot oven until cornbread is lightly browned and a toothpick inserted into topping comes out clean, 20-25 minutes.Carefully remove from oven. Pan handle will be hot! Use an oven mitt.Plate dish as pictured on front of card, garnishing with remaining green onions. Bon appétit!
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