Chili Corn Casserole Recipes

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JIFFY® CHILI CORNBREAD CASSEROLE



Jiffy® Chili Cornbread Casserole image

This is a chili casserole that my family loves. It has all their favorites: chili, corn, cheese, and cornbread.

Provided by ruthie0404

Categories     Main Dish Recipes     Casserole Recipes

Time 55m

Yield 8

Number Of Ingredients 16

1 tablespoon olive oil
1 small onion, minced
1 pound ground beef
1 (15 ounce) can dark red kidney beans
1 (12 ounce) can tomato sauce
1 cup frozen corn
1 (1.25 ounce) package mild chili seasoning mix
1 teaspoon seasoned salt (such as LAWRY'S®)
1 teaspoon white sugar
1 teaspoon brown sugar
½ teaspoon garlic powder
2 dashes Worcestershire sauce
1 (7.5 ounce) package cornbread mix (such as Jiffy®)
⅓ cup milk
1 egg
1 cup shredded Cheddar cheese

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Heat olive oil in a 10-inch cast iron skillet over medium heat; cook onion until soft, about 5 minutes. Stir in ground beef and cook until browned, about 5 minutes more. Drain grease.
  • Add kidney beans, tomato sauce, corn, chili seasoning, salt, sugars, garlic powder, and Worcestershire sauce. Cook and stir until thoroughly heated, 5 to 10 minutes. Remove from heat and smooth out the top.
  • Combine cornbread mix, milk, and egg together in a bowl. Mix until a slightly lumpy batter forms. Drop big spoonfuls of the cornbread mixture over the chili; smooth out to the edges of the skillet.
  • Bake in the preheated oven until top starts to brown, about 15 minutes. Sprinkle Cheddar cheese on top and continue baking until cheese is melted, about 5 minutes more. Let casserole rest for 5 minutes before serving.

Nutrition Facts : Calories 400.1 calories, Carbohydrate 37.5 g, Cholesterol 71.6 mg, Fat 19.3 g, Fiber 5.2 g, Protein 20.9 g, SaturatedFat 7.6 g, Sodium 1429.6 mg, Sugar 8.1 g

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.

CHILI CASSEROLE



Chili Casserole image

A simple casserole with a little zing! The zing comes from the taco sauce. This is a great dish for when you do not have much time to make dinner, but you want something that has substance and will fill you up! You can use any kind of cheese on top.

Provided by sal

Categories     World Cuisine Recipes     Latin American     Mexican

Time 40m

Yield 6

Number Of Ingredients 9

1 ½ pounds ground beef
½ cup chopped onion
3 stalks celery, chopped
1 (15 ounce) can chili
1 (14.5 ounce) can peeled and diced tomatoes with juice
¼ cup taco sauce
1 (15 ounce) can corn
1 (8 ounce) package egg noodles
¼ cup shredded Cheddar cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large skillet over medium high heat, saute the beef and onion for 5 to 10 minutes, or until meat is browned and onion is tender; drain fat. Add the celery, chili, tomatoes, taco sauce and corn. Heat thoroughly, reduce heat to low and allow to simmer.
  • Meanwhile, prepare the noodles according to package directions. When cooked, place them in a 9x13 inch baking dish. Pour the meat mixture over the noodles, stirring well. Top with the cheese.
  • Bake at 350 degrees F (175 degrees C) for 20 minutes, or until cheese is completely melted and bubbly.

Nutrition Facts : Calories 671 calories, Carbohydrate 52.3 g, Cholesterol 144.7 mg, Fat 37.7 g, Fiber 6.8 g, Protein 31.9 g, SaturatedFat 15.4 g, Sodium 843.4 mg, Sugar 7 g

CHILI CASSEROLE



Chili Casserole image

Sometimes I'll add canned or frozen corn to this hearty casserole to give it more color.-Rhonda Hogan, Eugene, Oregon

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 9

1 pound ground beef
1/2 cup chopped onion
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) tomato sauce
1 can (14-1/2 ounces) stewed tomatoes, undrained
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups cooked noodles

Steps:

  • In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the beans, tomato sauce, tomatoes, garlic powder, salt and pepper. Simmer, uncovered, for 5 minutes. Stir in noodles; heat through.

Nutrition Facts : Calories 274 calories, Fat 7g fat (3g saturated fat), Cholesterol 49mg cholesterol, Sodium 722mg sodium, Carbohydrate 31g carbohydrate (7g sugars, Fiber 5g fiber), Protein 22g protein.

CHILI CASSEROLE



Chili Casserole image

When I had left over Chili my kids wanted this dish. You can also make it in little Frito Corn Chip Bags (just cut open one side of bag pour Chili over corn chips, dot with sour cream, give them a plastic spoon) and they are good to go. No muss no fuss. They are sold like that at country fairs.

Provided by MISSIB

Categories     Lunch/Snacks

Time 25m

Yield 4-8 serving(s)

Number Of Ingredients 4

2 (46 1/2 ounce) cans chili (or left-overs)
2 (16 ounce) bags of grated cheddar cheese
2 (16 1/2 ounce) bags corn chips, crushed
32 ounces sour cream (of course amounts will vary depending on amount of people you will be serving)

Steps:

  • Pre-heat oven to 375°.
  • Heat chili in a pot first.
  • Put layer of crushed corn chips on bottom of roasting pan.
  • Pour chili over corn chips.
  • Cover with grated cheddar cheese.
  • Place in oven until cheese has melted.
  • Serve with hot dogs - hamburgers.
  • Dollops of sour cream on chili optional.
  • Kids like it just by itself, especially if you pour just chili in a Frito Corn Chip bag topped with sour cream.

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

GREEN CHILI AND CORN CASSEROLE



Green Chili and Corn Casserole image

A delicious casserole which can be baked the day before and then reheated and served or served cold on a hot day.

Provided by Rick Young

Categories     Corn

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 8

2 cups whole kernel corn (from frozen, not canned)
1/2 cup butter, melted
2 eggs, beaten
1/2 cup yellow cornmeal
1 1/2 teaspoons salt
1 cup sour cream
1 cup monterey jack cheese, grated
4 ounces green chilies, peeled

Steps:

  • Combine the first seven ingredients.
  • Rinse seeds from chilis, chop the chilis and add to mixture.
  • Pour into a greased casserole pan.
  • Bake at 350 degrees for 50 minutes (or until casserole is firm and has a golden brown color).

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Top Asked Questions

How do you cook chili with corn and cheese?
Preheat the oven to 450 degrees F. Melt the butter in a skillet over medium-high heat. Add the corn and 1/2 teaspoon salt and cook until tender, 5 to 6 minutes. Add the scallions and cook until soft, about 1 minute. Spread the chili in an 8-inch-square baking dish. Top with half of the cheese followed by half of the corn mixture.
How long to bake southwest green chile corn casserole?
[4] If desired, add a bit more cheese to the top to form a crispy cheese crust on the top of the casserole. Bake at 350 degrees for 55-60 minutes or until golden brown. If you’ve tried this Southwest Green Chile Corn Casserole or any other recipe on Melanie Makes, please let me know your thoughts in the comments below.
How to cook corn dogs in the oven with chili?
Heat oven to 375 degrees F. To prepared chili, add salt, yellow mustard, chili powder, and corn niblets. Stir to combine. Spread chili evenly into the bottom of a 9 x 13-inch baking dish. Top with half of the shredded cheese. Layer corn dogs evenly across the top of the chili and sprinkle remaining cheese over the top.
How do you make corn muffin mix with chili?
Stir together corn muffin mix, eggs, corn with peppers, sour cream and sugar in large bowl. 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. Bake 35 to 40 minutes or until bubbly and edges are browned.

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