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Cheesy Cornbread & Chili Bake - abc27 WHTM

Cheesy Cornbread & Chili Bake

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Chili and cornbread together at last! These two favorites are combined in a casserole that is so good, no matter how full you are, you'll be saying "just one more bite!"

Serves: 8

Cooking Time: 55 min

 

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:

1. 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.

2. Preheat oven to 375 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.

3. Spoon chili into prepared baking dish. Prepare muffin mix as directed on package; stir in cheese. Spread mixture over chili.

4. Bake 20 minutes, or until a toothpick inserted in center of cornbread topping comes out clean. Cool slightly and serve.

 

© 2013 by Ginsburg Enterprises Incorporated. All rights reserved.

 

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