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Chili Casserole With Cornbread

  • Prep 20 min
  • Total 40 min
  • Ingredients 13
  • Servings 6

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

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 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

Steps

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  • 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 Facts

Serving Size: 1 Serving
Calories
500
Calories from Fat
170
% Daily Value
Total Fat
19g
29%
Saturated Fat
7g
35%
Cholesterol
90mg
30%
Sodium
1330mg
55%
Total Carbohydrate
55g
18%
Dietary Fiber
9g
36%
Sugars
10g
Protein
28g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
15%
15%
Calcium
20%
20%
Iron
25%
25%
Exchanges:
3 1/2 Starch; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

© 2017 ®/TM General Mills All Rights Reserved

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