MEXICAN CHILI CORNBREAD CASSEROLE RECIPES

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JIFFY® CHILI CORNBREAD CASSEROLE RECIPE | ALLRECIPES



Jiffy® Chili Cornbread Casserole Recipe | Allrecipes image

This is a chili casserole that my family loves. It has all their favorites: chili, corn, cheese, and cornbread.

Provided by ruthie0404

Categories     Main Dishes    Casserole Recipes

Total Time 55 minutes

Prep Time 10 minutes

Cook Time 40 minutes

Yield 8 servings

Number Of Ingredients 16

1 tablespoon olive oil
1 small onion, minced
1 pound ground beef
1 (15 ounce) can dark red kidney beans
1 (12 ounce) can tomato sauce
1 cup frozen corn
1 (1.25 ounce) package mild chili seasoning mix
1 teaspoon seasoned salt (such as LAWRY'S®)
1 teaspoon white sugar
1 teaspoon brown sugar
½ teaspoon garlic powder
2 dashes Worcestershire sauce
1 (7.5 ounce) package cornbread mix (such as Jiffy®)
? cup milk
1 egg
1 cup shredded Cheddar cheese

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Heat olive oil in a 10-inch cast iron skillet over medium heat; cook onion until soft, about 5 minutes. Stir in ground beef and cook until browned, about 5 minutes more. Drain grease.
  • Add kidney beans, tomato sauce, corn, chili seasoning, salt, sugars, garlic powder, and Worcestershire sauce. Cook and stir until thoroughly heated, 5 to 10 minutes. Remove from heat and smooth out the top.
  • Combine cornbread mix, milk, and egg together in a bowl. Mix until a slightly lumpy batter forms. Drop big spoonfuls of the cornbread mixture over the chili; smooth out to the edges of the skillet.
  • Bake in the preheated oven until top starts to brown, about 15 minutes. Sprinkle Cheddar cheese on top and continue baking until cheese is melted, about 5 minutes more. Let casserole rest for 5 minutes before serving.

Nutrition Facts : Calories 400.1 calories, CarbohydrateContent 37.5 g, CholesterolContent 71.6 mg, FatContent 19.3 g, FiberContent 5.2 g, ProteinContent 20.9 g, SaturatedFatContent 7.6 g, SodiumContent 1429.6 mg, SugarContent 8.1 g

CORNBREAD CHILI CASSEROLE | READY SET EAT



Cornbread Chili Casserole | Ready Set Eat image

Cornbread with whole kernel corn and peppers, topped with canned chili and cheese that 'bakes through' the cornbread

Provided by ReadySetEat

Total Time 50 minutes

Prep Time 15 minutes

Yield 8

Number Of Ingredients 8

PAM® Original No-Stick Cooking Spray
1 pkg (8.5 oz each) corn muffin mix
2 eggs
1 can (11 oz each) whole kernel corn with red and green peppers, drained
1/2 cup reduced fat sour cream
2 tablespoons granulated sugar
1 can (15 oz each) Wolf® Brand Chili Lean Beef With Beans
1 cup shredded reduced fat Cheddar & Monterey Jack cheese

Steps:

  • Preheat oven to 375°F. Spray 8x8-inch glass baking dish with cooking spray; set aside. Stir together corn muffin mix, eggs, corn with peppers, sour cream and sugar in large bowl.
  • Spread batter in bottom of prepared dish. Spoon chili evenly over top of batter, up to 1/2 inch of sides of dish. Sprinkle with cheese.
  • Bake 35 to 40 minutes or until bubbly and edges are browned.

Nutrition Facts : @id https//www.readyseteat.com/complete-nutrition-info, Calories 299

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JIFFY® CHILI CORNBREAD CASSEROLE RECIPE | ALLRECIPES
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