Nutrition Bonus
Serve this flavorful dip, made with lean ground beef and better-for-you ingredients, with WHEAT THINS for 21g of whole grains per serving.
0 min
0 h
Makes 40 servings, 2 Tbsp. dip and 11 WHEAT THINS each.


Featuring the irresistible flavors of chili and cornbread, this delicious skillet dip is baked in the oven until hot and bubbly. Enjoy with crisp WHEAT THINS for dipping.
Serve this flavorful dip, made with lean ground beef and better-for-you ingredients, with WHEAT THINS for 21g of whole grains per serving.
0 min
0 h
Makes 40 servings, 2 Tbsp. dip and 11 WHEAT THINS each.
Heat oven to 400°F.
Heat oil in large cast-iron skillet on medium-high heat. Add onions and garlic; cook and stir 3 min. or until crisp-tender.
Add meat; cook 10 min. or until done, stirring frequently.
Meanwhile, whisk egg and milk in medium bowl until blended. Add corn muffin mix, peppers, 1/2 cup cheese and 1 tsp. taco seasoning mix; stir just until muffin mix is moistened.
Drain meat mixture; return to skillet. Add tomato sauce, oregano and remaining taco seasoning mix; stir until blended.
Spoon corn muffin batter over meat mixture; spread to within 1 inch of edge of skillet.
Bake 25 to 30 min. or until top is golden brown and toothpick inserted into center of cornbread mixture comes out clean. Remove from oven.
Top with remaining cheese; let stand 5 min. before serving with the WHEAT THINS.
If you don't have a large cast iron skillet, you can instead use a large heavy ovenproof skillet.
Place the skillet on a large baking sheet before placing it in oven to catch any meat mixture juices that might bubble over the side of the skillet.
Top dip with jalapeño slices before serving.
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