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; 2 cups pinto beans (drained if using canned); 2 cups diced tomatoes, undrained; 1 ½ cups frozen corn; 3 teaspoons chili powder; 1 teaspoon ground cumin; 1 (6 1/2 ounce) package cornbread mix; ⅓ cup cheddar cheese; 1 tablespoon sliced green onion

Servings: persons

1
Heat oven to 400F.
2
In large skillet over medium-high heat, brown ground beef until thoroughly cooked, drain.
3
Stir in salsa, pinto beans, tomatoes, corn, chili powder and cumin.
4
Cook 3-4 minutes or until heated through, stirring occasionally.
5
Prepare cornbread according to package directions.
6
Spoon cornbread batter around outside of ungreased 2-quart casserole.
7
Spoon hot beef mixture into center.
8
Casserole will be full.
9
Bake at 400F for 18 minutes.
10
Sprinkle with cheese, bake an additional 4-5 minutes or until cheese is melted and cornbread is deep golden brown.
11
Sprinkle with green onions just before serving.

605

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 10 ingredients. The key ingredients include: 1 lb lean ground beef, 1 (16 ounce) jar salsa, 2 cups pinto beans (drained if using canned), 2 cups diced tomatoes, 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.

That's it — enjoy your meal!

Chili Casserole With Cornbread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions