MENU
 
 
 
 

  • Chili Casserole With Cornbread

    0 votes
    Chili Casserole With Cornbread
    Servings: 6
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 1 lb Lean grnd beef
    • 16 ounce Jar salsa
    • 15 1/2 ounce Can dark red kidney beans
    • 14 1/2 ounce Can diced peeled tomatoes
    • 1 1/2 c. Niblet frzn corn
    • 3 tsp Chili pwdr
    • 1 tsp Cumin
    • 8 1/2 ounce Pkg cornbread mix Lowfat milk Margarine Egg, if required by mix
    • 1/3 c. Shredded cheddar cheese
    • 1 Tbsp. Sliced green onions

    Directions

    1. 1. Heat oven to 400 degrees. In large skillet over medium-high heat, brown grnd beef; drain. Stir in salsa, kidney beans, tomatoes, corn, chili pwdr and cumin. Cook 3 to 4 min or possibly till thoroughly heated, stirring occasionally.
    2. 2. Meanwhile, prepare cornbread as directed on package using lowfat milk and, if required, margarine and egg. Spoon cornbread batter around outside edge of ungreased 12x8-inch (2-qt) baking dish. Spoon warm beef mix into center. (Casserole will be full.)
    3. 3. Bake at 400 degrees for 18 min. Sprinkle with cheese; bake an additional 4 to 5 min or possibly till cheese is melted and cornbread is deep golden. Sprinkle with green onions just before serving.

    Similar Recipes

    Leave a review or comment