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Chili Casserole with Cornbread

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Chili Casserole with Cornbread
  • Prep Time 20 min
  • Total Time 40 min
  • Servings 6
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From Betty's Soul Food Collection... Chili and cornbread partner in a homey one-dish dinner bake.

Ingredients

1
lb lean (at least 80%) ground beef
1
jar (16 oz) Old El Paso™ Thick 'n Chunky salsa
2
cups Progresso™ dark red kidney beans (from 19-oz can), drained
1
can (14.5 oz) diced peeled tomatoes, undrained
1 1/2
cups frozen corn
3
teaspoons chili powder
1
teaspoon ground cumin
1
pouch (6.5 oz) Betty Crocker™ cornbread & muffin mix
1/3
cup milk
1/3
cup shredded Cheddar cheese
1
tablespoon sliced green onion (1 medium)

Directions

  • 1 Heat oven to 400°F. In 12-inch skillet, cook ground beef over medium-high heat, stirring occasionally, until thoroughly cooked; drain. Stir in salsa, kidney beans, tomatoes, corn, chili powder and cumin. Cook 3 to 4 minutes, stirring occasionally, until thoroughly heated.
  • 2 Meanwhile, make cornbread as directed on pouch, using milk. Spoon cornbread batter around outside edge of ungreased 12x8-inch (2-quart) glass baking dish. Spoon hot beef mixture into center. (Casserole will be full.)
  • 3 Bake 18 minutes. Sprinkle with cheese; bake 4 to 5 minutes longer or until cheese is melted and cornbread is deep golden brown. Sprinkle with green onion just before serving.
Tips  

Fresh fruit and a mixed-green salad are good ideas for serving with chili and cornbread.

Nutrition Information 
No nutrition information available for this recipe
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