Chili Casserole With Cornbread

Chili and cornbread are a match made in heaven. Now try it all in one easy dish -- simply delicious!

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Servings 6

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( 12 ) Ratings

12 Ratings

5 Stars 22%

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1 Stars

Member Reviews ( 3 )

47d7a483-390b-4ba8-a470-b729f2513bf1

ingredients 13
Prep Time 20 min
Total Time 40 min

Ingredients

1: lb lean (at least 80%) ground beef

1: jar (16 oz) Old El Paso® salsa

2: cups Progresso® red kidney beans, drained (from 19-oz can)

2: cups Muir Glen® organic diced tomatoes, undrained (from 28-oz can)

1 1/2: cups Green Giant® Valley Fresh Steamers™ Niblets® frozen corn

3: teaspoons chili powder

1: teaspoon cumin

1: package (6.5 to 8.5 oz) cornbread mix

: Milk

: Margarine, if required by mix

: Egg, if required by mix

1/3: cup shredded Cheddar cheese

1: tablespoon sliced green onions

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Directions

1 Heat oven to 400°F. In 10-inch skillet, cook beef over medium-high heat, stirring frequently, until thoroughly cooked; drain. Stir in salsa, kidney beans, tomatoes, corn, chili powder and cumin. Cook 3 to 4 minutes, stirring occasionally, until thoroughly heated.
2 Meanwhile, make cornbread mix as directed on package using milk and, if required, margarine and egg. Spoon cornbread batter around outside edge of ungreased 12x8-inch (2-quart) glass baking dish. Spoon hot beef mixture into center. (Casserole will be full.)
3 Bake 18 minutes. Sprinkle with cheese; bake 4 to 5 minutes longer or until cheese is melted and cornbread is deep golden brown. Just before serving, sprinkle with green onions.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 500
Calories from Fat: 170),

% Daily Value

Total Fat: 19g; 19%
(Saturated Fat 7g, 7% ),
Cholesterol: 90mg; 90%;
Sodium: 1330mg; 1330%;
Total Carbohydrate: 55g; 55%
(Dietary Fiber 9g 9% Sugars 10g 10% ),
Protein: 28g; 28%

% Daily Value*:

Vitamin A: 20%;
Vitamin C: 15%;
Calcium: 20%;
Iron: 25%;

Exchanges:

3 1/2 Starch; 1 1/2 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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Felicia656

report Posted Jan. 18, 2012 7:26 AM

I used my own chili recipe and poured it into the middle of the cornbread. My family LOVED it! Great recipe!

debi24kt

report Posted Jun. 1, 2010 6:14 PM

I always make to much chili so I can freeze some, so this recipe came in very handy. I unfroze my chili, made the cornbread mix and baked it. My husband loved it and had enough left over, so I sent it to work with him and he shared it with our employee's. They loved it to.

Whipps

report Posted Aug. 9, 2007 12:14 PM

LOVE this recipe! Fast, easy and hearty. I put the chili in the center of the dish first, because it''s thicker. And then I pour the bread around the outside and continue to put more chili in the middle pushing the batter to the edges until the casserole is full.YUM! YUM!