Cajun Chili Cornbread Skillet (its not really spicey, just sounds like it)
This is a pampered chef recipe, I'm a big pampered chef fan, so if the directions sound stupid its the way they wrote it.
1 pound lean ground turkey (I used beef)
1 (15-ounce)can chili beans in sauce
2 tablespoons cajun seasoning
1 clove garlic pressed
1 red bell pepper sliced into rings
1 green pepper sliced into rings
3/4 cup chopped onions
2 (8 1/2-ounce) boxes corn bread and muffin mix
1 cup (4 ounces) shredded sharp cheddar cheese
1/2 cup water
3 eggs

1. Preheat oven to 350F. In FAMILY SKILLET, cook and stir ground turkey over medium heat 8-10 minutes or until no longer pink; drain if necessary. In medium bowl, combine turkey, chili beans, 1 tablespoon of the seasoning mix and garlic pressed with GARLIC PRESS.
2. Using CHEF'S KNIFE, slice six 1/4-in-thick rings from each bell pepper for a total of 12 rings. arange bell pepper rings in and overlapping cirular pattrn over bottom of skillet (must be able to go in the oven, I have the skillet but you can probably use a large round cake pan or cast iron skillet). Chop onion using FOOD CHOPPER; sprinkle over bell peppers. Carefully spoon turkey mixture over vegetables in skillet.
3. In CLASSIC BATTER BOWL, combine muffin mixes, remaining seasoning mix and half of the cheese; mix well. Add water and eggs; mix well. Add water and eggs; mix well. Pour batter evenly over turkey mixture. Bake uncovered, 30-35 minutes or until CAKE TESTER (toothpick) inserted in center comes out clean.
4. Using OVEN MITTS, carefully remove skillet from oven. Loosen edges of cornbread from skillet. Carefully invert cornbread onto large, heat-safe serving plate. Sprinkle with remaining cheese. Cut into wedges and serve using SLICE 'N SERVE.

By Kathym on Thursday, November 18, 2004 - 10:59 am:

Just wanted to say I've made this three times for my family and they love it. The only change I made was to chop up the green peppers so my kids would eat them. Thanks for the great recipe.