249 hili con carne recipes

Chili Mac 'N Cheddar stirs elbow macaroni into canned chili with tomatoes, green chilies, and melted cheddar. A 40-minute pantry skillet dinner topped with sour cream and corn chips.

Microwave tamale pie with seasoned ground beef and sausage, stewed tomatoes, corn, black olives, and a cornmeal topping baked under melted cheddar cheese.

Tamale dough made with pureed chili colorado, corn kernels, and hominy for deeper flavor than plain masa. Pliable, spoonable, ready to wrap in corn husks.

Layered shrimp enchilada bake with corn tortillas, refried beans, green chiles, sweet corn, and melted cheese. This Mexican-style casserole feeds 8 and comes together in under 45 minutes for an easy weeknight crowd-pleaser.

Impossible chicken tamale pie with taco-seasoned chicken, corn, and green chilies under a Bisquick batter that bakes into its own crust. Classic retro weeknight dinner.

Lighthouse casserole packs ground beef, kidney beans, macaroni, creamed corn, mushrooms, and olives in a chili-tomato sauce. A big-batch freezer-friendly weeknight casserole.

Chili and corn relish piles fire-charred Anaheim and yellow chilies with sweet corn, red onion, and lime juice. A 10-minute Southwest condiment that turns grilled white fish into a real plate.

Vegan black bean and corn casserole with cornmeal, stewed tomatoes, green chiles, and a nutritional yeast cheesy sauce. Hearty, plant-based Tex-Mex comfort food in a single pan.

Hearty Southwestern chicken soup with brown rice, corn, diced tomatoes, green chiles, and a cumin-chili broth. A warming one-pot meal ready in 45 minutes.

Monterey fondue is a make-ahead egg and cheese strata layered with buttered bread, corn, green chiles, and Monterey Jack. Refrigerate overnight and bake until puffy and golden brown.

One-bowl black bean casserole with cornmeal, sweet corn, tomatoes, and mild green chiles baked until set. Lacto-vegetarian, low-fat, and simple enough for a busy weeknight.

Low fat Mexican-style creamed corn simmers corn kernels with bell peppers, celery, and green chiles, then binds with reduced-fat cream cheese and skim milk. A lighter Tex-Mex side.

My family really loves this recipe. I almost never have leftovers, and when I do there is a race to see who gets to them first.

Mexican corn casserole bakes whole and creamed corn with cornmeal, buttermilk, green chiles, and sharp cheddar into a soft cornbread-meets-souffle bake. A potluck side that scoops like spoonbread.

Rice with black beans, corn, plum tomatoes, green chiles, cilantro, and scallions. Low-fat, vegan, and ready in 40 minutes. A Southwestern side that does it all.

Mexican mince from Marguerite Patten combines ground beef with kidney beans, sweetcorn, tomatoes, and chili powder. A British wartime-era spin on chili served over rice or pasta.