Cheesy Cornbread & Chili Bake
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Chili and cornbread together at last! We've combined these two favorites in a casserole that is so good, no matter how full you are, you'll be saying "just one more bite!"
What You'll Need
- 2 tablespoons vegetable oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 pounds ground beef
- 1 (28-ounce) can crushed tomatoes
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 (16-ounce) cans red kidney beans, drained
- 1 (8-1/2-ounce) package corn muffin mix
- 1 cup (4 ounces) shredded Mexican cheese blend
What to Do
- In a large pot over medium-high heat, heat oil; saute onion and garlic 5 minutes, or until tender. Add ground beef and brown 8 to 10 minutes, or until no pink remains; drain off excess liquid. Add remaining ingredients except muffin mix and cheese; mix well. Cover and simmer over low heat 20 to 25 minutes, or until thickened.
- Preheat oven to 375 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.
- Spoon chili into prepared baking dish. Prepare muffin mix as directed on package; stir in cheese. Spread mixture over chili.
- Bake 20 minutes, or until a toothpick inserted in center of cornbread topping comes out clean. Cool slightly and serve.
If you like your chili spicier, simply add more chili powder!
- Check out our latest cookbook, Just One More Bite, filled with irresistible recipes!