Chili Casserole with Cornbread
Yield
6 servingsPrep
10 minCook
45 minReady
1 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
ground beef, lean
|
|
| 16 | ounces |
salsa
|
|
| 15 ½ | ounces |
red kidney beans
|
|
| 14 ½ | ounces |
tomatoes
peeled, diced |
|
| 1 ½ | cups |
corn
frozen |
|
| 3 | teaspoons |
chili powder
|
|
| 1 | teaspoon |
cumin
|
|
| 8 ½ | ounces |
cornbread stuffing mix
|
* |
| 1 | x |
milk
|
*
|
| 1 | x |
margarine
|
*
|
| 1 | x |
eggs
|
*
|
| ⅓ | cup |
cheddar cheese
shredded |
|
| 1 | tablespoon |
scallions, spring or green onions
sliced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
ground beef, lean
|
|
| 462.4 | ml/g |
salsa
|
|
| 448 | ml/g |
red kidney beans
|
|
| 419.1 | ml/g |
tomatoes
peeled, diced |
|
| 355 | ml |
corn
frozen |
|
| 15 | ml |
chili powder
|
|
| 5 | ml |
cumin
|
|
| 245.7 | ml/g |
cornbread stuffing mix
|
* |
| 1 | x |
milk
|
*
|
| 1 | x |
margarine
|
*
|
| 1 | x |
eggs
|
*
|
| 79 | ml |
cheddar cheese
shredded |
|
| 15 | ml |
scallions, spring or green onions
sliced |
|
Directions
Heat oven to 400℉ (200℃).. In large skillet over medium-high heat, brown ground beef; drain.
Stir in salsa, kidney beans, tomatoes, corn, chili powder and cumin.
Cook 3 to 4 minutes or until thoroughly heated, stirring occasionally.
Meanwhile, prepare cornbread as directed on package using Spoon cornbread batter around outside edge of ungreased 12x8 inch (2-quart) baking dish . Spoon hot beef mixture into center. Bake at 400℉ (200℃). for 18 minutes. Sprinkle with cheese; bake an additional 4 to 5 minutes or until cheese is melted and cornbread is deep golden brown. Sprinkle with green onions just before serving.
