Cornbread & Chili Casserole
- Ready In:
- 1hr 15mins
- Ingredients:
- 10
- Serves:
-
6
ingredients
- 1 lb lean ground beef
- 1 (16 ounce) jar chunky salsa
- 1 (15 ounce) can kidney beans, drained
- 1 (14 ounce) can Mexican-style tomatoes, diced, undrained
- 1 (11 ounce) can Mexican-style corn, drained
- 1 (1 ounce) package chili seasoning mix
- 1 (8 ounce) box corn muffin mix
- 1⁄2 cup monterey jack pepper cheese, shredded
- monterey jack pepper cheese, shredded for garnish
- sour cream, for garnish
directions
- Preheat oven to 400 degrees.
- In heavy Dutch oven over medium-high heat cook ground beef until thorough cooked and no traces of pink are left.
- Stir in salsa, beans, tomatoes, corn and chili seasoning mix.
- Simmer for 10 minutes or until slightly thickened.
- Meanwhile prepare corn muffin batter according to the directions on the package and set aside.
- Spoon hot chili into the center of a 2 quart baking dish.
- Spoon cornbread batter around the edges of the chili.
- Bake for 20 minutes, sprinkle with cheese and bake another 5 minutes until the cheese is melted and the cornbread is deep golden brown.
- Serve individual portions in shallow soup bowls and garnish with shredded cheese and sour cream, if desired.
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RECIPE SUBMITTED BY
Luby Luby Luby
Lafayette, LA
Living in the south we are very lucky to have an abundance of fresh seafood and other ingredients at our disposal when trying new recipes. My husband and I both love to cook and have learned a lot about cooking from our native Louisianian, Paul Prudhomme (we learned to be very careful with his recipes as they are very spicy - even for us), native New Orleanian, Frank Davis and transplanted Emeril Lagasse. It would be very difficult to pick an all time favorite cookbook since I have approximately 200. I enjoy collecting local cookbooks as well as others from different areas. This picture is obviously when DH and I got married. I cooked all the food and even made my wedding cake.