Cornbread & Chili Casserole Recipe

Name: Cornbread & Chili 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) jar chunky salsa; 1 (15 ounce) can kidney beans, drained; 1 (14 ounce) can Mexican-style tomatoes, diced, undrained; 1 (11 ounce) can Mexican-style corn, drained; 1 (1 ounce) package chili seasoning mix; 1 (8 ounce) box corn muffin mix; ½ cup monterey jack pepper cheese, shredded; monterey jack pepper cheese, shredded for garnish; sour cream, for garnish

Servings: persons

1 lb lean ground beef
1 (16 ounce) jar chunky salsa
1 (15 ounce) can kidney beans, drained
1 (14 ounce) can Mexican-style tomatoes, diced, undrained
1 (11 ounce) can Mexican-style corn, drained
1 (1 ounce) package chili seasoning mix
1 (8 ounce) box corn muffin mix
½ cup monterey jack pepper cheese, shredded
monterey jack pepper cheese, shredded for garnish
sour cream, for garnish

1
Preheat oven to 400 degrees.
2
In heavy Dutch oven over medium-high heat cook ground beef until thorough cooked and no traces of pink are left.
3
Stir in salsa, beans, tomatoes, corn and chili seasoning mix.
4
Simmer for 10 minutes or until slightly thickened.
5
Meanwhile prepare corn muffin batter according to the directions on the package and set aside.
6
Spoon hot chili into the center of a 2 quart baking dish.
7
Spoon cornbread batter around the edges of the chili.
8
Bake for 20 minutes, sprinkle with cheese and bake another 5 minutes until the cheese is melted and the cornbread is deep golden brown.
9
Serve individual portions in shallow soup bowls and garnish with shredded cheese and sour cream, if desired.

424

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 10 ingredients. The key ingredients include: 1 lb lean ground beef, 1 (16 ounce) jar chunky salsa, 1 (15 ounce) can kidney beans, drained, 1 (14 ounce) can Mexican-style tomatoes, diced, undrained, and more.

Yes, Cornbread & Chili 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.

Cornbread & Chili Casserole

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