Chili Corn Bread Velveeta Casserole Recipes

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VELVEETA CHEESY CHILI CORNBREAD CASSEROLE



VELVEETA Cheesy Chili Cornbread Casserole image

They love VELVEETA. They love cornbread. And they really, really love chili. So this easy-to-make, weeknight-quick casserole? It's kind of a shoo-in.

Provided by My Food and Family

Categories     Home

Time 39m

Yield 4 servings, about 1-1/4 cups each

Number Of Ingredients 4

1 lb. lean ground beef
1-1/4 cups water, divided
1 pkg. (11.1 oz.) VELVEETA Cheesy Casseroles Chili Cornbread
1 can (10 oz.) RO*TEL Diced Tomatoes & Green Chilies, drained

Steps:

  • Heat oven to 425ºF.
  • Brown meat in large skillet; drain. Return meat to skillet; stir in 3/4 cup water. Add Vegetables and Seasoning Mix; stir. Bring to boil; cook 1 min. Simmer on medium-low heat 5 min., stirring frequently. Stir in tomatoes. Spoon into 2-qt. casserole sprayed with cooking spray; cover with Cheese Sauce.
  • Add remaining water to Cornbread Mix; stir until blended. Spread over cheese sauce.
  • Bake 17 to 19 min. or until filling is heated through and topping is golden brown.

Nutrition Facts : Calories 450, Fat 21 g, SaturatedFat 9 g, TransFat 0.5 g, Cholesterol 80 mg, Sodium 1040 mg, Carbohydrate 35 g, Fiber 4 g, Sugar 14 g, Protein 30 g

CHILI CASSEROLE WITH CORNBREAD



Chili Casserole with Cornbread image

From Betty's Soul Food Collection... Chili and cornbread partner in a homey one-dish dinner bake.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 6

Number Of Ingredients 11

1 lb lean (at least 80%) ground beef
1 jar (16 oz) Old El Paso™ Thick 'n Chunky salsa
2 cups Progresso™ dark red kidney beans (from 19-oz can), drained
1 can (14.5 oz) diced peeled tomatoes, undrained
1 1/2 cups frozen corn
3 teaspoons chili powder
1 teaspoon ground cumin
1 pouch (6.5 oz) Betty Crocker™ cornbread & muffin mix
1/3 cup milk
1/3 cup shredded Cheddar cheese
1 tablespoon sliced green onion (1 medium)

Steps:

  • Heat oven to 400°F. In 12-inch skillet, cook ground beef over medium-high heat, stirring occasionally, until thoroughly cooked; drain. Stir in salsa, kidney beans, tomatoes, corn, chili powder and cumin. Cook 3 to 4 minutes, stirring occasionally, until thoroughly heated.
  • Meanwhile, make cornbread as directed on pouch, using milk. Spoon cornbread batter around outside edge of ungreased 12x8-inch (2-quart) glass baking dish. Spoon hot beef mixture into center. (Casserole will be full.)
  • Bake 18 minutes. Sprinkle with cheese; bake 4 to 5 minutes longer or until cheese is melted and cornbread is deep golden brown. Sprinkle with green onion just before serving.

Nutrition Facts : Calories 440, Carbohydrate 57 g, Cholesterol 55 mg, Fiber 6 g, Protein 24 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 1110 mg, Sugar 13 g, TransFat 1/2 g

CHILI CORN BREAD VELVEETA CASSEROLE



Chili Corn Bread Velveeta Casserole image

A recipe that used some of our home grown peppers. I used a combination of several members recipes and I little of my own invention.

Provided by evol8531

Categories     Meat

Time 1h

Yield 1 pie, 10 serving(s)

Number Of Ingredients 14

1 lb beef
1 bell pepper
1 poblano pepper
1 small sweet onion
1 (10 ounce) can Rotel Tomatoes
1 (8 ounce) can tomato sauce
1 (1 1/4 ounce) package taco seasoning
2/3 cup water
1 (8 1/2 ounce) package Jiffy cornbread mix
1 egg
1/3 cup milk
1/2 lb Velveeta cheese
1 cup mild cheddar cheese
1 cup sharp cheddar cheese

Steps:

  • chop peppers and onion into small cubes (I like mine tiny, but it's to taste ).
  • place peppers and onion in large skillet with beef and cook until beef is done and onions are translucent - drain.
  • add tomato sauce, rotel (drained), water, and taco seasoning and cook until liquid is mostly absorbed.
  • while this is cooking mix jiffy with egg and milk per package directions ( I like mine to sit for about 5-10 minutes to "puff up").
  • slice velveeta into 1/4 inch slices
  • put beef mixture into 9 by 13 inch glass oven pan
  • cover beef with velveeta slices
  • drop tablespoons of corn bread mixture over everything. It doesn't need to be smooth.
  • cover with foil and cook at 350 for 12-15 minutes
  • uncover and cook at 400 for 5-10 minutes
  • when cornbread looks light golden brown sprinkle sharp and mild cheese's on top and place back in oven until melted ( just a couple minutes)
  • enjoy :).

Nutrition Facts : Calories 604.6, Fat 48.5, SaturatedFat 22.5, Cholesterol 106.8, Sodium 1288.4, Carbohydrate 26, Fiber 3.3, Sugar 4.2, Protein 16.5

CORNBREAD-CHILI CASSEROLE



Cornbread-Chili Casserole image

Provided by Trisha Yearwood

Categories     main-dish

Time 1h15m

Yield 6 servings

Number Of Ingredients 13

1 tablespoon vegetable oil
1 medium onion, chopped
1 1/2 pounds lean ground beef
1 1/2 cups mild salsa (medium or hot if preferred)
One 12-ounce bag frozen whole-kernel white shoepeg corn, thawed
1/4 cup vegetable broth
2 tablespoons hot Mexican chili powder
1 teaspoon ground cumin
Salt and freshly ground black pepper
Three 8-ounce boxes cornbread muffin mix (Jiffy preferred)
1 1/2 cups whole milk
1 cup shredded Cheddar (about 4 ounces)
1/4 cup sour cream

Steps:

  • Preheat the oven to 375 degrees F.
  • In a large skillet over medium heat, heat the oil until shimmering, about 2 minutes. Add the onion and saute until soft, about 5 minutes. Add the ground beef to the onion and saute, breaking it up with a spoon, until browned and cooked through, 8 to 10 minutes. Drain off any excess fat. Stir in the salsa, corn, vegetable broth, chili powder, cumin, 1 teaspoon salt and 1/2 teaspoon pepper. Transfer the mixture into a 9-by-13-inch baking dish, smoothing into an even layer.
  • In a large bowl, mix together the corn muffin mix with about 1 1/2 cups milk, or just enough to make it easy to spread. Spread it thinly over the chili mixture. Bake until browned to top, 30 to 35 minutes. Remove from the oven and set aside for 10 minutes to allow the casserole to set. Top with the Cheddar and sour cream before serving.

CHILI CHEESE DOG CASSEROLE



Chili Cheese Dog Casserole image

Kids and dads alike will dive right into this hearty, comforting dish. With a crispy cheese topping on a warm corn bread crust, this recipe is a keeper. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 6 servings.

Number Of Ingredients 11

1 package (8-1/2 ounces) cornbread/muffin mix
1 cup chopped green pepper
1/2 cup chopped onion
1/2 cup chopped celery
1 tablespoon olive oil
1 package (1 pound) hot dogs, halved lengthwise and cut into bite-sized pieces
1 can (15 ounces) chili with beans
2 tablespoons brown sugar
1/2 teaspoon garlic powder
1/2 teaspoon chili powder
1 cup shredded cheddar cheese, divided

Steps:

  • Prepare cornbread batter according to package directions. Spread half the batter into a greased 8-in. square baking dish; set aside. , In a large skillet, saute the green pepper, onion and celery in oil until crisp-tender. Stir in hot dogs; saute until lightly browned, 3-4 minutes longer. Stir in the chili, brown sugar, garlic powder and chili powder; heat through. Stir in 3/4 cup cheese. , Spoon over cornbread batter; top with remaining cornbread batter. Sprinkle remaining cheese over the top., Bake, uncovered, at 350° until a toothpick inserted in the center comes out clean, 28-32 minutes. Let stand for 5 minutes before serving.

Nutrition Facts : Calories 615 calories, Fat 37g fat (16g saturated fat), Cholesterol 115mg cholesterol, Sodium 1585mg sodium, Carbohydrate 49g carbohydrate (18g sugars, Fiber 4g fiber), Protein 22g protein.

VEGGIE CHILI CORNBREAD CASSEROLE



Veggie Chili Cornbread Casserole image

Veggie chili cornbread casserole.

Provided by Taylerand20

Categories     Main Dish Recipes     Casserole Recipes

Time 1h50m

Yield 10

Number Of Ingredients 31

2 tablespoons olive oil
1 medium yellow onion, chopped
1 large carrot, peeled and chopped
1 large red bell pepper, chopped
4 cloves garlic, minced
2 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon dried oregano
1 ½ teaspoons smoked paprika
¼ teaspoon ground cinnamon
salt to taste
ground black pepper to taste
1 (28 ounce) can diced tomatoes with juice
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can pinto beans, rinsed and drained
1 cup frozen corn
2 cups vegetable broth
1 tablespoon lime juice
1 ½ cups milk
1 large egg
1 ½ cups yellow cornmeal
1 cup all-purpose flour
2 tablespoons brown sugar
1 ½ teaspoons baking powder
1 teaspoon salt
½ teaspoon baking soda
5 tablespoons unsalted butter, melted
1 small jalapeno pepper, chopped
1 jalapeno pepper, sliced
2 tablespoons chopped fresh cilantro

Steps:

  • Heat olive oil in a large Dutch oven over medium heat until shimmering, about 1 minute. Add onion, carrot, and bell pepper. Mix to combine and cook until tender, about 8 minutes. Add garlic, chili powder, cumin, oregano, paprika, cinnamon, salt, and black pepper. Stir and cook until fragrant, about 2 minutes.
  • Add diced tomatoes, black beans, kidney beans, pinto beans, and corn to the Dutch oven and stir to combine. Pour in broth and lime juice; stir to combine. Increase heat to high and bring chili to a boil, about 5 minutes. Reduce heat to medium-low. Simmer, uncovered and stirring occasionally, about 30 minutes.
  • Meanwhile, preheat the oven to 400 degrees F (200 degrees C).
  • Whisk milk and egg together in a large bowl until well combined.
  • Combine cornmeal, flour, brown sugar, baking powder, salt, and baking soda together in a large bowl. Add milk mixture and whisk until smooth. Add melted butter and stir to combine. Add jalapeno and stir to incorporate into the cornbread batter.
  • Remove Dutch oven from the stove. Pour batter over the chili in the Dutch oven. Use a spatula to cover chili completely and smooth the top.
  • Bake in the preheated oven until a toothpick inserted into the cornbread comes out clean, 25 to 30 minutes. Let cool for about 10 minutes before serving.
  • Garnish cornbread casserole with sliced jalapeno and cilantro.

Nutrition Facts : Calories 393.2 calories, Carbohydrate 60.4 g, Cholesterol 36.8 mg, Fat 11.4 g, Fiber 11 g, Protein 13.1 g, SaturatedFat 4.9 g, Sodium 989.6 mg, Sugar 9.7 g

VEGGIE CHILI CORNBREAD CASSEROLE RECIPE BY TASTY



Veggie Chili Cornbread Casserole Recipe by Tasty image

Here's what you need: olive oil, medium yellow onion, large carrot, large red bell pepper, dried oregano, cumin, chili powder, smoked paprika, cinnamon, garlic, salt, pepper, diced tomato, black beans, kidney bean, pinto bean, frozen corn, lime juice, vegetable broth, large egg, milk, yellow cornmeal, all-purpose flour, brown sugar, salt, baking powder, baking soda, unsalted butter, jalapeño, jalapeño, fresh cilantro

Provided by Gwenaelle Le Cochennec

Categories     Dinner

Yield 6 servings

Number Of Ingredients 31

2 tablespoons olive oil
1 medium yellow onion, chopped
1 large carrot, peeled and chopped
1 large red bell pepper, chopped
1 teaspoon dried oregano
2 teaspoons cumin
2 tablespoons chili powder
1 ½ teaspoons smoked paprika
¼ teaspoon cinnamon
4 cloves garlic, minced
salt, to taste
pepper, to taste
28 oz diced tomato, 1 can with juices
15 oz black beans, 1 can, rinsed and drained
15 oz kidney bean, 1 can, rinsed and drained
15 oz pinto bean, 1 can, rinsed and drained
1 cup frozen corn
1 tablespoon lime juice
2 cups vegetable broth
1 large egg
1 ½ cups milk
1 ½ cups yellow cornmeal
1 cup all-purpose flour
2 tablespoons brown sugar, granulated
1 teaspoon salt
1 ½ teaspoons baking powder
½ teaspoon baking soda
5 tablespoons unsalted butter, melted
1 jalapeño, small, chopped
1 jalapeño, sliced
2 tablespoons fresh cilantro, chopped

Steps:

  • In a large Dutch oven, heat the olive oil over medium heat until shimmering. Add the onion, carrot, and bell pepper and stir. Cook for about 8 minutes, until the vegetables are tender.
  • Add the oregano, cumin, chili powder, smoked paprika, cinnamon, garlic, salt, and pepper. Stir and cook for about 2 minutes, until fragrant.
  • Add the tomatoes, black beans, kidney beans, pinto beans, and corn and stir to combine.
  • Add the lime juice and vegetable broth and stir. Increase the heat to high and bring the chili to a boil, then reduce the heat to medium-low and simmer uncovered for about 30 minutes, stirring occasionally.
  • Preheat the oven to 400°F (200°C).
  • In the meantime, prepare the cornbread batter: In a medium bowl, whisk the egg and milk until well-combined.
  • In a large bowl, combine the cornmeal, flour, brown sugar, salt, baking powder, and baking soda.
  • Pour the wet ingredients into the dry ingredients and whisk until smooth. Add the melted butter and stir to combine. Add the jalapeño and stir to incorporate.
  • Remove the chili from the heat. Pour the cornbread batter over the chili and use a spatula to smooth the top and make sure it covers the chili completely.
  • Bake for 25-30 minutes, until the cornbread is fully cooked and a toothpick inserted in the center comes out clean. Let cool for about 10 minutes.
  • Garnish the cornbread with sliced jalapeño and chopped cilantro.
  • Enjoy!

Nutrition Facts : Calories 927 calories, Carbohydrate 119 grams, Fat 39 grams, Fiber 21 grams, Protein 26 grams, Sugar 21 grams

CORN & VELVEETA CASSEROLE



Corn & Velveeta Casserole image

This is AWESOME!!!! My girlfriend brought this dish for Thanksgiving and we all LOVED IT!! So I wanted to share.....ENJOY!!!

Provided by Capncrunch

Categories     One Dish Meal

Time 1h5m

Yield 1 9x13 casserole

Number Of Ingredients 6

1/2 cup butter
1 cup uncooked small shell pasta
1 3/4 cups shredded Velveeta cheese
1 (15 ounce) can whole kernel corn
1 (15 ounce) can cream-style corn
1/4 cup diced onion (optional)

Steps:

  • Combine all ingredients into 9x13 casserole dish.
  • Cover and bake@ 350 degrees for 30 mins;Stir and bake 30 mins uncovered.

Nutrition Facts : Calories 1823.9, Fat 99.7, SaturatedFat 59.5, Cholesterol 244, Sodium 3459.2, Carbohydrate 229, Fiber 16.9, Sugar 26.9, Protein 32.1

CHILI BEEF CORNBREAD CASSEROLE



Chili Beef Cornbread Casserole image

This recipe is my potluck standby. And when I hear that someone may need a comforting home-cooked meal, I bring them this casserole. -Lorraine Espenhain, Corpus Christi, Texas

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 6 servings.

Number Of Ingredients 16

1 pound ground beef
1 tablespoon cornstarch
1 tablespoon dried minced onion
1 teaspoon chili powder
1/2 teaspoon garlic powder
1 can (15 ounces) tomato sauce
3/4 cup all-purpose flour
3/4 cup yellow cornmeal
3 tablespoons sugar
2 teaspoons baking powder
2 large eggs
1/2 cup 2% milk
3 tablespoons canola oil
1 can (8-1/4 ounces) cream-style corn
1 cup shredded cheddar cheese
Optional: Sour cream and salsa

Steps:

  • Preheat oven to 375°. In a large skillet, cook beef over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Stir in cornstarch, onion, chili powder and garlic powder. Stir in tomato sauce. Cook and stir 2 minutes or until thickened. Remove from heat., In a large bowl, whisk flour, cornmeal, sugar and baking powder. In another bowl, whisk eggs, milk and oil until blended; stir in corn. Add to flour mixture; stir just until moistened. Stir in cheese., Spread half the batter into a greased 2-qt. baking dish. Top with beef mixture. Spread remaining batter over filling., Bake, uncovered, until a toothpick inserted in cornbread portion comes out clean, 25-30 minutes. Let stand 5 minutes before serving. If desired, serve with sour cream and salsa.

Nutrition Facts : Calories 482 calories, Fat 22g fat (9g saturated fat), Cholesterol 130mg cholesterol, Sodium 773mg sodium, Carbohydrate 46g carbohydrate (10g sugars, Fiber 3g fiber), Protein 25g protein.

FIREHOUSE CHILI AND CORNBREAD CASSEROLE



Firehouse Chili and Cornbread Casserole image

Everyone knows that firefighters make the best chili--many using a recipe very similar to this--and the only way I know how to make that chili even better is by topping it with a cheesy cornbread crust. The cornbread crust is relatively sweet, which of course pairs perfectly with that spicy, meaty, savory chili.

Provided by Chef John

Categories     Main Dish Recipes     Casserole Recipes

Time 2h

Yield 10

Number Of Ingredients 22

1 tablespoon olive oil
1 yellow onion, diced
2 teaspoons kosher salt, or more to taste
2 pounds ground beef
2 tablespoons all-purpose flour
½ cup diced poblano pepper
3 cloves garlic, crushed
3 tablespoons chili powder
2 teaspoons ground cumin
2 teaspoons freshly ground black pepper
½ teaspoon cayenne pepper
½ teaspoon dried oregano
1 (15 ounce) can fire-roasted diced tomatoes
1 (15 ounce) can fire-roasted crushed tomatoes
2 cups water, or as needed
1 (16 ounce) can kidney beans, rinsed and drained
2 (7.5 ounce) packages corn muffin mix (such as Jiffy®)
1 cup grated white Cheddar cheese, divided
2 large eggs
1 cup milk
¼ cup sour cream, or to taste
¼ cup chopped fresh cilantro, or to taste

Steps:

  • Heat oil in a large pot over high heat. Add onion, salt, and ground beef. Cook and stir with a wooden spoon or spatula until meat is browned and crumbled into small pieces, about 5 minutes. Stir in flour and cook for 2 minutes. Add poblano pepper, garlic, chili powder, cumin, black pepper, cayenne, and oregano; cook, stirring, for 2 to 3 minutes.
  • Stir in diced tomatoes and crushed tomatoes. Measure water using the empty tomato cans and pour into the pot. Bring to a simmer, stirring occasionally, then reduce heat to medium-low. Let simmer, stirring occasionally, for 30 minutes before stirring in kidney beans. Continue simmering until bubbling and fragrant, about 30 minutes more. Taste for seasoning and adjust.
  • Preheat the oven to 400 degrees F (200 degrees C).
  • Place a deep 9x13-inch baking dish on a baking sheet. Transfer chili to the dish, being sure to leave at least 1 inch of space at the top. Stir to evenly distribute.
  • Whisk corn muffin mix, 1/2 of the Cheddar cheese, eggs, and milk together in a bowl until smooth. Spoon evenly over chili until the surface is covered. Sprinkle with remaining Cheddar cheese.
  • Bake in the preheated oven until cornbread crust is browned and a toothpick inserted into the crust comes out clean, about 30 minutes.
  • Spoon or ladle into a dish and garnish with sour cream and cilantro.

Nutrition Facts : Calories 522.7 calories, Carbohydrate 47.2 g, Cholesterol 114 mg, Fat 24.6 g, Fiber 5.7 g, Protein 28.7 g, SaturatedFat 9.8 g, Sodium 1529 mg, Sugar 7.7 g

CODY'S CHILI CORN BREAD CASSEROLE RECIPE - (4.3/5)



Cody's Chili Corn Bread Casserole Recipe - (4.3/5) image

Provided by kayjayjohnson

Number Of Ingredients 11

1 lb. hamburger, browned, (drained)
1/2 cup chopped onion
1 can diced tomatoes (do not drain)
2 (15 oz) cans Bush's chili beans
1/2 - tsp. onion powder
3 - tsp. chili powder
1/2 - tsp. garlic salt
salt & pepper
1 cup shredded cheddar cheese
1/2 cup additonal cheddar cheese for batter (optional)
(2) - packages Jiffy Corn Muffin

Steps:

  • Mix Brown hamburger with onion and drain. Add Tomatoes, chili beans and seasonings. Simmer for 15 minutes. Put into greased 9x13 pan and sprinkle cheddar cheese on top. Mix corn bread mix according to box directions. (I add some cheese to the corn muffin mix before pouring it on top) Pour corn muffin mix on top of the chili and cheese cover completely. Bake at 400 degrees for 25 minutes or until golden brown. * I use a packet of chili seasoning mix and omit all the spices. Add about a 1/4 cup of additional water to the meat mixture.

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  • To prepare chili: Heat oil in a Dutch oven over medium heat. Add onion and cook until beginning to soften, about 4 minutes. Add bell pepper and garlic and cook for 1 minute. Add beef and cook, breaking it up with a wooden spoon, until browned, 4 to 5 minutes. Stir in beans, tomatoes and their juice, chili powder, cumin, paprika and cayenne (if using). Bring to a boil; reduce heat to maintain a simmer, cover and cook until slightly thickened, about 20 minutes.
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  • To prepare cornbread: Whisk cornmeal, flour, sugar, baking powder, baking soda and salt in a large bowl. Whisk egg, milk and oil in a medium bowl. Add the wet ingredients to the dry ingredients along with cilantro and stir until just combined. Transfer the chili to the prepared baking dish and sprinkle with cheese. Spread the cornbread batter evenly over the chili.
  • Bake the casserole until the top springs back when touched lightly, 20 to 25 minutes. Let stand for 10 minutes before serving.


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VELVEETA CHEESY CHILI CORNBREAD CASSEROLE
This skillet dinner has all of your favorite burrito ingredients, but ditches the fussy prep — it goes from stove to table in just 20 minutes!
From pinterest.com


GREEN CHILI VELVEETA CASSEROLE - RECIPES - PAGE 10 | COOKS.COM
In a large skillet, pour ... mushroom soup and green chilies. Let simmer on low ... minutes. In a casserole dish, dip about 2 cups ... and top with Velveeta cheese. Bake in 325°F oven ... and black beans. Enjoy!
From cooks.com


LEFTOVER CHILI CORNBREAD CASSEROLE RECIPE - LYDI OUT LOUD
Preheat oven to 400° F. Spray casserole dish with non-stick cooking spray and add 5 cups of chili. Mix in can of sweet corn. I use an oval casserole dish to get more real estate for the cornbread. Prepare corn muffin mix according to package directions. Mix ½ package of french fried onions into the corn muffin mixture.
From lydioutloud.com


CHILI CORN BREAD CASSEROLE RECIPE - IN THE KITCHEN WITH HONEYVILLE
2012-04-27 1-2 Tbsp. Chili Powder 3 Tbsp. Ketchup Salt and Pepper to taste. Corn Bread Topping: 1 box Honeyville Corn Bread and Muffin Mix 2 Tbsp. Honeyville Powdered Whole Eggs 1 and 1/4 cups prepared Honeyville Milk Alternative Honey. Directions: Begin making the chili by boiling water. Add the rest of the chili ingredients. I only used 1 Tbsp of chili ...
From honeyville.com


CHILI CORNBREAD BAKE - VALERIE'S KITCHEN
2012-02-02 Add garlic, chili powder, black pepper, cumin, and crushed red pepper. Cook and stir for 2 minutes. Stir in tomato sauce and beans. Turn heat down to low and allow to simmer while preparing cornbread. Preheat oven to 350 degrees. Spray a deep 13 x 9 casserole dish with cooking spray.
From fromvalerieskitchen.com


VELVEETA CORN CASSEROLE - ALL INFORMATION ABOUT HEALTHY RECIPES …
Corn & Velveeta Casserole Recipe - Food.com new www.food.com. cups shredded Velveeta cheese 1 (15 ounce) can whole kernel corn 1 (15 ounce) can cream-style corn 1 ⁄ 4 cup diced onion (optional) DIRECTIONS Combine all ingredients into 9x13 casserole dish. Cover and [email protected] 350 degrees for 30 mins;Stir and bake 30 mins uncovered. PRINT RECIPE …
From therecipes.info


LEFTOVER CHILI CORNBREAD BAKE – AUNT BEE'S RECIPES
Pour Chili into the bottom of a 9×9 casserole dish. In a separate bowl, mix Jiffy corn muffin mix, milk, egg and green chilies and spread on top of the leftover chili. Bake at 400 degrees for 20 minutes or until cornbread topping is done. Top with a blanket of cheese. Bake for 5 more minutes. Wait 10 minutes for it to cool, then slice and enjoy!
From auntbeesrecipes.com


CHILI-STUFFED CORNBREAD CASSEROLE - 12 TOMATOES
Cook ground beef in a large pan or skillet over medium-high heat and season with salt, pepper, garlic and onion powders. Once browned, drain off remaining grease. Stir in salsa, kidney beans, tomatoes and corn, then season with chili powder and cumin. Cook for another 3-5 minutes, or until warmed. In a large bowl, mix cornbread mix with milk ...
From 12tomatoes.com


CORNBREAD CHILI CASSEROLE - READY SET EAT
Preheat oven to 375°F. Spray 8x8-inch glass baking dish with cooking spray; set aside. Stir together corn muffin mix, eggs, corn with peppers, sour cream and sugar in large bowl. Step two. Spread batter in bottom of prepared dish. Spoon chili evenly over top of batter, up to 1/2 inch of sides of dish. Sprinkle with cheese. Step three
From readyseteat.com


CORN SALSA | RECIPELION.COM
5 hours ago This corn salsa is elevated with plenty of zest from the lime juice and chili lime seasonings, spice from the jalapenos, and sweetness from the corn. It's a fun twist on regular salsa and brings a little bit of every flavor profile to the table. Sweet and zesty corn salsa is made with sweet corn kernels, tomatoes, red onion, jalapenos, bell peppers, and a generous …
From recipelion.com


CHILI CORNBREAD CASSEROLE - PLATTER TALK
2018-11-14 Stir in tomato paste and stir until thickened. Meanwhile, prepare cornbread batter as directed, stir in cheese (and ½ the corn.) Add remaining corn, kidney beans and cilantro to meat mixture and mix well. Pour cornbread mixture over chili. Place in oven and bake 35-40 minutes, until golden brown on top.
From plattertalk.com


CORN CASSEROLE WITH VELVEETA CHEESE : OPTIMAL RESOLUTION LIST
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Corn Casserole With Velveeta Cheese : Optimal Resolution List - BestDogWiki Vegetarian Recipe
From recipeschoice.com


CHILI CORNBREAD CASSEROLE RECIPE - BROWN SUGAR FOOD BLOG
2017-09-18 Add the chipotle sauce, chili beans, chili seasoning, and stir. Allow simmering for 10-15 minutes. Pour the chili in a 9X13 casserole dish about 2/3rds. In a large bowl, add both boxes of Jiffy cornbread, both eggs, milk, and stir. Add the dollop of sour cream, creamed corn, honey, and stir until well mixed. Pour the cornbread on top of the ...
From bsugarmama.com


CHILI CORNBREAD CASSEROLE - COOK2EATWELL - RECIPES
2018-05-10 Prepare a seasoning mix: add the chili powder, salt, garlic powder, cumin, black pepper and cayenne pepper (if using) to a small bowl. Stir to combine well. Heat the oil in a large pot over medium heat. Add the onions and cook 4-5 minutes, stirring frequently. Add the garlic and cook 1 minute, stirring frequently.
From cook2eatwell.com


CHEESY CHILE CORNBREAD CASSEROLE - SAVORY EXPERIMENTS
2015-11-15 Instructions. Preheat oven to 350F degree and lightly coat an 8×11 casserole dish with cooking spray. Blend together cornbread muffin mix through shredded cheddar cheese in a large bowl. Stir until just combined. Pour into a greased casserole dish. Bake for 55 minutes, or until top turns a light brown.
From savoryexperiments.com


EASY CROCKPOT CHILI WITH CORNBREAD ON TOP - FAMILY FOCUS BLOG
2014-04-17 Cook mixture in crockpot on HIGH for approximately 2hrs. (Or you can cook on LOW for about 4hrs.) In a medium bowl, mix together baking powder, cornmeal, flower, eggs, vegetable oil, and cream corn. Gently pour cornbread mixture on top of the cooked chili base. Cook on HIGH 1.5-2 hrs or until corn bread is completely cooked.
From familyfocusblog.com


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