Prep Time: 10 mins | Cook Time: 35 mins | Total Time: 45 mins | Servings: 6
If you are looking for another easy weeknight dinner, this Chili Cornbread Casserole is a must! The homemade chili with cheesy creamy cornbread topping is a mouthwatering dish that you should include in your regular menu rotation.
Ingredients
Chili:
1 small onion, chopped, 1/2 c.
1 1/4 pound ground beef
1 clove of garlic, minced
1 teaspoon ground cumin
1 tablespoon chili powder
1/2 teaspoon kosher salt
1 can (8 oz.) tomato sauce
1 can (10 oz.) diced tomatoes & green chilies, preferably Rotel brand
Cornbread Topping:
1 egg
1 can (8 oz.) cream-style corn
1 box (8.5 oz.) corn muffin mix
1 c. shredded cheddar jack
1 tablespoon cilantro leaves
1/4 c. milk
How to make Chili Cornbread Casserole
Chili:
Step 1: Prepare the oven. Preheat it to 375 degrees F. Using non-stick cooking spray, grease a 2-quart baking dish.
Step 2: Place the ground beef, onion, garlic, chili powder, cumin, and kosher salt in a hot large non-stick skillet over medium-high heat and cook until the meat is browned, stirring often.
Step 3: To the ground beef mixture, stir in the diced tomatoes & green chilies, and tomato sauce.
Step 4: Into the prepared baking dish, transfer the ground beef mixture.
Cornbread Topping:
Step 5: Place the corn muffin mix, egg, cream-style corn, 3/4 cup cheese, and milk in a medium bowl. Mix well until combined, then spread this over the beef mixture. On top, sprinkle the rest of the cheese.
Step 6: Place in the preheated oven and bake for about 25 minutes or until the cornbread topping is completely baked and the mixture is hot and bubbly.
Step 7: Before serving, garnish the casserole with some cilantro. Enjoy with your fave toppings like sour cream, sliced fresh jalapenos, and salsa.
Notes:
You can use 1 can (14.5 oz.) diced tomatoes, preferably with jalapenos or green chilies in place of Rotel brand diced tomatoes & green chilies.
Swirls of Flavor Recipe Tips:
If desired, you can serve the casserole with sour cream and salsa.
For individual servings, bake in individual ramekins.
Substitutions:
Swap taco seasoning with chili powder and cumin.
You can use ground turkey in place of ground beef.
For this recipe, you can use shredded cheddar cheese instead of cheddar jack cheese.
Storage:
You can keep any leftovers in an airtight container and store them in the fridge for up to 3 days.
Allow the chili to come to room temperature, then transfer it into an oven-safe casserole dish. Tent with foil and reheat in the oven until heated through.
Nutrition Facts:
Calories: 346 kcal | Carbohydrates: 3g | Protein: 23g | Fat: 27g | Saturated Fat: 12g | Cholesterol: 115mg | Sodium: 381mg | Potassium: 355mg | Fiber: 1g | Sugar: 1g | Vitamin A: 651IU | Vitamin C: 1mg | Calcium: 183mg | Iron: 3mg
Ingredients
- Chili:
- 1 small onion, chopped, 1/2 c.
- 1 1/4 pound ground beef
- 1 clove of garlic, minced
- 1 teaspoon ground cumin
- 1 tablespoon chili powder
- 1/2 teaspoon kosher salt
- 1 can (8 oz.) tomato sauce
- 1 can (10 oz.) diced tomatoes & green chilies, preferably Rotel brand
- Cornbread Topping:
- 1 egg
- 1 can (8 oz.) cream-style corn
- 1 box (8.5 oz.) corn muffin mix
- 1 c. shredded cheddar jack
- 1 tablespoon cilantro leaves
- 1/4 c. milk
Instructions
Chili:
Step 1: Prepare the oven. Preheat it to 375 degrees F. Using non-stick cooking spray, grease a 2-quart baking dish.
Step 2: Place the ground beef, onion, garlic, chili powder, cumin, and kosher salt in a hot large non-stick skillet over medium-high heat and cook until the meat is browned, stirring often.
Step 3: To the ground beef mixture, stir in the diced tomatoes & green chilies, and tomato sauce.
Step 4: Into the prepared baking dish, transfer the ground beef mixture.
Cornbread Topping:
Step 5: Place the corn muffin mix, egg, cream-style corn, 3/4 cup cheese, and milk in a medium bowl. Mix well until combined, then spread this over the beef mixture. On top, sprinkle the rest of the cheese.
Step 6: Place in the preheated oven and bake for about 25 minutes or until the cornbread topping is completely baked and the mixture is hot and bubbly.
Step 7: Before serving, garnish the casserole with some cilantro. Enjoy with your fave toppings like sour cream, sliced fresh jalapenos, and salsa.
Notes
You can use 1 can (14.5 oz.) diced tomatoes, preferably with jalapenos or green chilies in place of Rotel brand diced tomatoes & green chilies. Swirls of Flavor Recipe Tips: If desired, you can serve the casserole with sour cream and salsa. For individual servings, bake in individual ramekins. Substitutions: Swap taco seasoning with chili powder and cumin. You can use ground turkey in place of ground beef. For this recipe, you can use shredded cheddar cheese instead of cheddar jack cheese. Storage: You can keep any leftovers in an airtight container and store them in the fridge for up to 3 days. Allow the chili to come to room temperature, then transfer it into an oven-safe casserole dish. Tent with foil and reheat in the oven until heated through.
