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 pound ground beef, lean; 16 ounces salsa; 15 1/2 ounces red kidney beans; 14 1/2 ounces tomatoes peeled, diced; 1 1/2 cups corn frozen; 3 teaspoons chili powder; 1 teaspoon cumin; 8 1/2 ounces cornbread stuffing mix; 1 x milk; 1 x margarine; 1 x eggs; ⅓ cup cheddar cheese shredded; 1 tablespoon scallions, spring or green onions sliced

Servings: persons

1 pound ground beef, lean
16 ounces salsa
15 1/2 ounces red kidney beans
14 1/2 ounces tomatoes peeled, diced
1 1/2 cups corn frozen
3 teaspoons chili powder
1 teaspoon cumin
8 1/2 ounces cornbread stuffing mix
1 x milk
1 x margarine
1 x eggs
⅓ cup cheddar cheese shredded
1 tablespoon scallions, spring or green onions sliced

1
Heat oven to 400F (200C)..
2
In large skillet over 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 thoroughly heated, stirring occasionally.
5
Meanwhile, prepare cornbread as directed on package using Spoon cornbread batter around outside edge of ungreased 12x8 inch (2-quart) baking dish.
6
Spoon hot beef mixture into center.
7
Bake at 400F (200C).
8
for 18 minutes.
9
Sprinkle with cheese; bake an additional 4 to 5 minutes or until cheese is melted and cornbread is deep golden brown.
10
Sprinkle with green onions just before serving.

670

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 13 ingredients. The key ingredients include: 1 pound ground beef, lean, 16 ounces salsa, 15 1/2 ounces red kidney beans, 14 1/2 ounces tomatoes peeled, diced, 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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