Cornbread Chili Bean Casserole
Serves: 5
Roxane Raynor
1 January 1970
Based on User reviews:
53
Spice
51
Sweetness
52
Sourness
40
mins
Prep time (avg)
5
Difficulty
Ingredients:
1 tbsp
Vegetable Oil430 g
Corn (can, drained)1.5 cups
Salsa1 cup
Shredded Cheddar Cheese1 cup
Water1 pinch
Ground Cumin (to taste)1 pinch
Chile (powder, to taste)1
Salt230 g
Cornbread Mix (package)1 cup
Milk1
EggDirections:
1
Preheat oven to 375 degrees F (190 degrees C)
2
Line a baking sheet with parchment paper
3
Heat vegetable oil in a large skillet over medium heat
4
Add onion; cook and stir until softened, about 5 minutes
5
Add ground chuck; cook and stir until juices run clear, about 5 minutes
6
Drain grease
7
Stir in chili with beans, corn, salsa, Cheddar cheese, water, cumin, chili powder, salt, and black pepper
8
Spoon meat mixture into a 2-quart casserole dish, smoothing the top
9
Blend cornbread mix, milk, and egg together in a bowl to make cornbread topping
10
Spread thinly on top of the meat mixture in the casserole dish
11
Bake in the preheated oven until topping is golden brown, about 40 minutes
12
Cool for 10 minutes before serving