- 1 tablespoon vegetable oil
- 1 onion, chopped
- 1 1/2 pounds ground chuck
- 1 (15 ounce) can chili with beans (such as Hormel®)
- 1 (15 ounce) can corn, drained
- 1 1/2 cups salsa
- 1 cup shredded Cheddar cheese
- 1/4 cup water
- 1 pinch ground cumin, or to taste
- 1 pinch chile powder, or to taste
- salt and ground black pepper to taste
- 1 (8 ounce) package cornbread mix (such as Jiffy®)
- 1/3 cup milk
- 1 egg
- Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
- Heat vegetable oil in a large skillet over medium heat. Add onion; cook and stir until softened, about 5 minutes. Add ground chuck; cook and stir until juices run clear, about 5 minutes. Drain grease. Stir in chili with beans, corn, salsa, Cheddar cheese, water, cumin, chili powder, salt, and black pepper.
- Spoon meat mixture into a 2-quart casserole dish, smoothing the top.
- Blend cornbread mix, milk, and egg together in a bowl to make cornbread topping. Spread thinly on top of the meat mixture in the casserole dish.
- Bake in the preheated oven until topping is golden brown, about 40 minutes. Cool for 10 minutes before serving.
05/19/2018
recipepes.com
Cornbread Chili Bean Casserole, recipe
PT15M
PT1H
5
455 calories
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