GLUTEN FREE GREEN BEAN CASSEROLE PROGRESSO RECIPES

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CHILI CASSEROLE WITH CORNBREAD RECIPE - BETTYCROCKER.COM



Chili Casserole with Cornbread Recipe - BettyCrocker.com image

From Betty's Soul Food Collection... Chili and cornbread partner in a homey one-dish dinner bake.

Provided by Betty Crocker Kitchens

Total Time 40 minutes

Prep Time 20 minutes

Yield 6

Number Of Ingredients 11

1 lb lean (at least 80%) ground beef
1 jar (16 oz) Old El Paso™ Thick 'n Chunky salsa
2 cups Progresso™ dark red kidney beans (from 19-oz can), drained
1 can (14.5 oz) diced peeled tomatoes, undrained
1 1/2 cups frozen corn
3 teaspoons chili powder
1 teaspoon ground cumin
1 pouch (6.5 oz) Betty Crocker™ cornbread & muffin mix
1/3 cup milk
1/3 cup shredded Cheddar cheese
1 tablespoon sliced green onion (1 medium)

Steps:

  • Heat oven to 400°F. In 12-inch skillet, cook ground beef over medium-high heat, stirring occasionally, until thoroughly cooked; drain. 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 milk. Spoon cornbread batter around outside edge of ungreased 12x8-inch (2-quart) glass baking dish. Spoon hot beef mixture into center. (Casserole will be full.)
  • Bake 18 minutes. Sprinkle with cheese; 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 Facts : Calories 440 , CarbohydrateContent 57 g, CholesterolContent 55 mg, FatContent 0 , FiberContent 6 g, ProteinContent 24 g, SaturatedFatContent 5 g, ServingSize 1 Serving, SodiumContent 1110 mg, SugarContent 13 g, TransFatContent 1/2 g

SLOW-COOKER PULLED PORK CHILI RECIPE - BETTYCROCKER.COM



Slow-Cooker Pulled Pork Chili Recipe - BettyCrocker.com image

Planning on chili perfection? Well, shake things up for fall with this delicious spin on classic chili. Our pulled pork chili slowly finishes in the slow cooker for ultimate flavor, is easy to put together, and even easier to share with family.

Provided by Betty Crocker Kitchens

Total Time 8 hours 35 minutes

Prep Time 20 minutes

Yield 6

Number Of Ingredients 12

2 1/2 lb boneless pork shoulder roast, trimmed of excess fat and cut into 4-inch chunks
1 package (0.85 oz) Old El Paso™ chicken taco seasoning mix
1 can (15 oz) pinto beans, drained, rinsed
1 can (28 oz) Muir Glen™ organic fire roasted crushed tomatoes, undrained
1 cup Progresso™ chicken broth (from 32-oz carton)
1 can (4.5 oz) Old El Paso™ chopped green chiles
1 medium onion, diced
1 to 2 serrano chiles, stemmed, seeded, finely chopped
2 cloves garlic, finely chopped
Shredded Cheddar cheese
Sour cream
Thinly sliced green onions

Steps:

  • Spray 5-quart slow cooker with cooking spray. Place pork in slow cooker; sprinkle taco seasoning mix over top. Toss to coat. Add remaining Chili ingredients to slow cooker; stir to combine. Cover; cook on Low heat setting 8 to 9 hours or until pork is tender and easily pulled apart.
  • Transfer pork to cutting board and shred, using two forks. Add shredded pork back into slow cooker; stir to combine, and continue to cook about 15 minutes or until hot. Serve with Toppings.

Nutrition Facts : Calories 480 , CarbohydrateContent 26 g, CholesterolContent 115 mg, FatContent 1 , FiberContent 4 g, ProteinContent 43 g, SaturatedFatContent 8 g, ServingSize 1 Serving, SodiumContent 910 mg, SugarContent 8 g, TransFatContent 0 g

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