Chili And Cornbread Casserole Recipe

Name: Chili And Cornbread Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb lean ground beef; 1 (16 ounce) can thick & chunky salsa; 1 (15 1/2 ounce) can dark red kidney beans, drained; 1 (14 1/2 ounce) can diced tomatoes, undrained; 1 1/2 cups frozen corn; 3 teaspoons chili powder; 1 teaspoon cumin; 1 (6 1/2-8 1/2 ounce) package cornbread mix, 6 . 5 - 8 . 5oz (your favorite brand is fine); milk, if required by mix; margarine, if required by mix; egg, if required for mix; 1/3 cup cheddar cheese, shredded; 1 tablespoon green onion, sliced (optional)

Servings: persons

1 lb lean ground beef
1 (16 ounce) can thick & chunky salsa
1 (15 1/2 ounce) can dark red kidney beans, drained
1 (14 1/2 ounce) can diced tomatoes, undrained
1 1/2 cups frozen corn
3 teaspoons chili powder
1 teaspoon cumin
1 (6 1/2-8 1/2 ounce) package cornbread mix, 6 . 5 - 8 . 5oz (your favorite brand is fine)
milk, if required by mix
margarine, if required by mix
egg, if required for mix
1/3 cup cheddar cheese, shredded
1 tablespoon green onion, sliced (optional)

1
Heat oven to 400.
2
in large skillet on medium-high heat brown ground beef, drain.
3
stir in salsa, kidney beans tomatoes, corn, chili powder and cumin.
4
Cook 3 to 4 minutes or until heated through, stirring occasionally.
5
while beef mixture is cooking, prepare corn bread mix according to directions on package.
6
Spoon cornbread mixture around outside edge of ungreased 12x8 (2 quart) baking dish.
7
When beef mixtures is heated spoon into center of dish. (beware the casserole will be full.).
8
Bake at 400 for 18 minutes.
9
Sprinkle with the cheese.
10
Bake 4 to 5 minutes longer until cheese is melted and cornbread is golden brown.
11
sprinkle with green onions and serve.

467

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 lb lean ground beef, 1 (16 ounce) can thick & chunky salsa, 1 (15 1/2 ounce) can dark red kidney beans, drained, 1 (14 1/2 ounce) can diced tomatoes, undrained, and more.

Yes, Chili And Cornbread Casserole falls under the Soups & Stews category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chili And Cornbread Casserole

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions