Chili Casserole with Cornbread
Submitted by ruru41
Spiced ground beef with salsa, kidney beans, corn, and tomatoes baked inside a ring of golden cornbread and melted cheddar. A hearty one-dish chili casserole ready in about an hour.
YIELD
6 servingsPREP
10 minCOOK
45 minREADY
1 hrsThis is the kind of weeknight casserole that earns a permanent spot in your rotation.
Seasoned ground beef simmers with salsa, kidney beans, diced tomatoes, and sweet corn, then gets spooned into a baking dish ringed with cornbread batter. Into the oven it goes until the cornbread puffs up golden and the cheese melts into bubbly pools.
One dish. One hour. Zero complaints at the table.
Kitchen Tips
- Spoon the cornbread batter around the outer edge first, then add the beef mixture to the center so it bakes evenly.
- Drain the ground beef well so the cornbread stays crisp on the bottom.
- Swap the kidney beans for black beans or pinto beans if that’s what you have on hand.
- Let it rest for 5 minutes after baking so slices hold together when you serve.
Ingredients
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 12×8 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.
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