Chili Stuffed Cornbread Casserole
As this Chili Stuffed Cornbread Casserole bakes, all the flavors of the chili slowly seep into the cornbread, so all the juices are already soaked in when it comes out of the oven.
Servings: 6
Calories: 440kcal
Ingredients
- 3/4 - 1 pound lean ground beef, do not go over a lb
- salt and pepper to taste, I suggest 1/2 tsp salt, 1/4 tsp pepper
- 1/4 tsp garlic powder
- 1 cup salsa
- 1 15 oz can dark red kidney beans, drained
- 1 can, 14.5 oz diced tomatoes, undrained
- 1 cup corn
- 3 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 pouch, 6.5 oz cornbread & muffin mix
- 1/3 cup milk
- 3/4 cup shredded Cheddar cheese, divided
Toppings:
- 1 small green onion, sliced
Instructions
- Heat oven to 400°F. In large skillet, cook ground beef over medium-high heat. While cooking, season with salt, pepper and garlic powder. Continue to cook, stirring occasionally, until thoroughly cooked. Drain off any extra grease.
- Stir in salsa, kidney beans, tomatoes, corn, chili powder and cumin. Cook 3 to 4 minutes, stirring occasionally, until thoroughly heated.
- Meanwhile, make cornbread as directed on pouch, using the 1/3 cup of milk. Stir 1/3 cup of cheese into cornbread batter. Spoon cornbread batter around outside edge of 12x8-inch baking dish. Using a slotted spoon, spoon the hot beef mixture into center. NOTE: make sure to drain off as much liquid as possible when using the slotted spoon.
- Bake uncovered for 18 minutes. Sprinkle with remaining cheese and bake 4 to 5 minutes longer or until cheese is melted and cornbread is deep golden brown. Sprinkle with green onion just before serving.
Nutrition
Calories: 440kcal | Carbohydrates: 57g | Protein: 24g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 48mg | Sodium: 1000mg | Potassium: 484mg | Fiber: 1g | Sugar: 13g | Vitamin A: 595IU | Vitamin C: 2.2mg | Calcium: 42mg | Iron: 2.5mg