Cornbread-Chili Casserole
Getting this crowd-pleaser to the table takes 60 minutes from start to finish.
ingredients: Add all to shopping list
1 Tbsp oil
1 medium onion, chopped
1 1/2 lbs. ground chuck
1 1/2 cups bottled salsa
One can (15 oz.) corn, drained
1/4 cup water
1 cup shredded cheddar, optional
Cumin and chili powder
Salt and pepper
One box cornbread mix (7 to 8 oz.)
1/3 cup milk, for cornbread
1 large egg, for cornbread
1 medium onion, chopped
1 1/2 lbs. ground chuck
1 1/2 cups bottled salsa
One can (15 oz.) corn, drained
1/4 cup water
1 cup shredded cheddar, optional
Cumin and chili powder
Salt and pepper
One box cornbread mix (7 to 8 oz.)
1/3 cup milk, for cornbread
1 large egg, for cornbread
directions:
1. Heat oil in a large skillet; sauté onion until soft. Add beef; cook until no longer pink. Discard fat. Stir in the salsa, corn, water, and cheese. Season to taste with cumin, chili powder, salt, and pepper.
2. Spoon into a 7-x-11-inch (2-qt.) casserole; smooth the top. Follow cornbread package directions. Spread a thin layer over the chili.
3. Put the casserole on a parchment-lined baking sheet and bake at 375ºF for 40 minutes. Cool 10 minutes before serving.
KITCHEN COUNTER:
Serves 6. Per serving: 400 calories, 46g carbs, 29g protein, 85mg cholesterol, and 13g fat
Next up: Use your crock pot to make Christy's Chili
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Pasta • Rice • Chicken • Pork • Beef • Seafood • Dessert • Drinks |
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