Chili Casserole With Cornbread Recipe

Name: Chili Casserole With Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb lean ground beef; 1 (16 ounce) jar salsa, thick 'n chunky; 1 (19 ounce) can dark red kidney beans, drained; 1 (14 1/2 ounce) can tomatoes, diced peeled & undrained; 1 ½ cups frozen corn; 3 teaspoons chili powder; 1 teaspoon ground cumin; 1 (6 1/2 ounce) envelope cornbread mix; ⅓ cup milk; ⅓ cup shredded cheddar cheese; 1 tablespoon green onion, sliced

Servings: persons

1 lb lean ground beef
1 (16 ounce) jar salsa, thick 'n chunky
1 (19 ounce) can dark red kidney beans, drained
1 (14 1/2 ounce) can tomatoes, diced peeled & undrained
1 ½ cups frozen corn
3 teaspoons chili powder
1 teaspoon ground cumin
1 (6 1/2 ounce) envelope cornbread mix
⅓ cup milk
⅓ cup shredded cheddar cheese
1 tablespoon green onion, sliced

1
Heat oven to 400F In 12-inch skillet, cook ground beef over medium-high heat, stirring occasionally, until thoroughly cooked; drain.
2
Stir in salsa, kidney beans, tomatoes, corn, chili powder and cumin.
3
Cook 3 to 4 minutes, stirring occasionally, until thoroughly heated.
4
Meanwhile, make cornbread as directed on pouch, using milk.
5
Spoon cornbread batter around outside edge of ungreased 2-quart glass baking dish.
6
Spoon hot beef mixture into center.
7
(Casserole will be full.
8
).
9
Bake 18 minutes.
10
Sprinkle with cheese; bake 4 to 5 minutes longer or until cheese is melted and cornbread is deep golden brown.
11
Sprinkle with green onion just before serving.

480

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: 1 lb lean ground beef, 1 (16 ounce) jar salsa, thick 'n chunky, 1 (19 ounce) can dark red kidney beans, drained, 1 (14 1/2 ounce) can tomatoes, diced peeled & undrained, and more.

Yes, Chili Casserole With Cornbread 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.

Chili Casserole With Cornbread

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