Tex-Mex Chili with Cornbread Recipe

Name: Tex-Mex Chili with Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole Onion, Diced; 1 whole Red Pepper, Seeded And Diced; 2 pounds Ground Beef; 1 package Bob's Red Mill Corn Bread, 20 Ounce Bag (Gluten Free); ⅓ cups Oil Or Melted Butter; 2 whole Eggs; 1- 1/2 cup Milk (Substitute Rice Milk For Non-dairy); 1 package Frozen Corn (12 Ounce Size); 1 can Refried Beans (16 Ounce Size); 1 can Black Beans (rinsed And Drained) 16 Ounce Size; 2 jars Chi Chi's Mild Salsa (16 Ounce Jars Each)

Servings: persons

1 whole Onion, Diced
1 whole Red Pepper, Seeded And Diced
2 pounds Ground Beef
1 package Bob's Red Mill Corn Bread, 20 Ounce Bag (Gluten Free)
⅓ cups Oil Or Melted Butter
2 whole Eggs
1- 1/2 cup Milk (Substitute Rice Milk For Non-dairy)
1 package Frozen Corn (12 Ounce Size)
1 can Refried Beans (16 Ounce Size)
1 can Black Beans (rinsed And Drained) 16 Ounce Size
2 jars Chi Chi's Mild Salsa (16 Ounce Jars Each)

1
Preheat oven to 375 F. In a medium skillet over medium-high heat, add chopped onion and red pepper and cook till soft, about 7 to 8 minutes.
2
Remove veggies from the pan and put them onto a plate; set aside.
3
In the same pan cook beef until no longer pink and cooked through.
4
Remove from heat and set aside when done.
5
Meanwhile in a large mixing bowl empty contents of Bobs Red Mill cornbread mix, melted butter (or oil), eggs and milk and beat with an electric mixer or stand mixer until well incorporated.
6
Set aside.
7
In another large mixing bowl add frozen corn, re-fried beans, black beans and the salsa along with the beef, onions and peppers.
8
Stir together and once stirred scoop it into a 9 X 13 inch casserole dish.
9
Make sure mixture is level.
10
Spoon the cornbread mixture on top.
11
Try to get it as even as possible.
12
Bake at 375 F for 35 minutes or until a fork inserted in the center comes out clean through the cornbread.
13
Enjoy!

1161

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 whole Onion, Diced, 1 whole Red Pepper, Seeded And Diced, 2 pounds Ground Beef, 1 package Bob's Red Mill Corn Bread, 20 Ounce Bag (Gluten Free), and more.

Yes, Tex-Mex Chili 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.

Tex-Mex Chili with Cornbread

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