09/20/2026
Cowboy Cornbread Bowls 🤠🌽 Meal prep comfort food at its finest. I’m putting the full updated recipe below. I’ll work on getting this new one on the website and in the apps for us soon. Note: The macros don’t change a whole lot from the original recipe in MPV2 cookbook, which is great. 👍🏻
Cowboy Cornbread Bowls *Updated
467 calories | 37g protein | 37g carbs | 19g fat | 3.3g fiber
✏️And if you’re ready to get serious about your nutrition with me for the next 6 weeks, our Back to School Challenge starts TOMORROW! 👏 Comment CHALLENGE and I’ll send you all the details.
Makes 5 Bowls
INGREDIENTS
1 & 1/2 lbs. lean ground beef (90/10)
180g frozen peas & carrots
50g onion, diced
50g mixed bell peppers, diced
100g corn
8 oz. tomato sauce
1 tbsp. Kinder’s Chili Seasoning or chili powder
1 tbsp. Worcestershire sauce
1 cup reduced-fat shredded Mexican cheese (84g)
CORNBREAD TOPPING
1/2 cup + 2 tbsp. plain nonfat Greek yogurt (142g)
1/4 cup 2% milk
1 tbsp. olive oil
1 tbsp. + 1 tsp. honey
1 large egg
1/2 cup + 2 tbsp. yellow cornmeal (98g)
2 tbsp. + 1 tsp. all-purpose flour (19g)
1 1/4 tsp. baking powder
1/4 tsp. salt
1/4 tsp. baking soda
1/4 cup Hatch green chiles
1. Preheat oven to 350°F and arrange 5 oven-safe meal prep containers on a baking sheet.
2. Cook the ground beef over medium heat with a little salt and pepper. Drain any excess grease.
3. Return to medium-high heat and add the tomato sauce, chili seasoning, Worcestershire sauce, and veggies. Cook 3–5 minutes.
4. Divide the meat mixture among the 5 containers (about 1 cup each) and top with cheese.
5. Mix all cornbread topping ingredients together and divide among the bowls (about 1/3 cup each), pouring over the meat and cheese.
6. Bake 25–30 minutes, or until the cornbread is set and starting to turn golden brown.
7. Let cool before covering and refrigerating. Reheat for 2–3 minutes in the microwave.
I like mine with a scoop of sour cream or Greek yogurt on top! 🙌
