JIFFY® CHILI CORNBREAD CASSEROLE
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
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
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
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
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
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
CHILI CORNBREAD CASSEROLE
Not many people do comfort food the way our Chef McCargo does. This casserole combines moist cornbread with hearty chili to create a taste-bud treat your family and friends won’t soon forget.
Yield Serves 8 (1 serving = 8 ounces)
Number Of Ingredients 24
Steps:
- In a large saucepot, brown ground beef with onions, celery, jalapeños and bell peppers. Drain any excess oil. Add chili powder, garlic powder, onion flakes, cumin, black pepper, tomato sauce, water, Worcestershire sauce and beans. Cook for an additional 10 minutes. Remove from heat and pour into 9" x 9" baking pan, then layer cheese.
- In a medium-sized bowl, mix cornmeal, flour, baking soda, cream of tartar and sugar.
- In a small bowl, beat egg, melted butter, oil and milk. Fold flour mixture and egg mixture together (you should see some lumps, which is fine, don't over beat).
- Pour mixture over chili and bake for 25 minutes uncovered, then 20 minutes covered at 350° F and then turn off oven and let rest for 5 minutes.
Nutrition Facts : Calories 392 cal, Fat 21 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 74 mg, Sodium 335 mg, Protein 17 g, Fiber 2.9 g
EASY CHILI CORNBREAD BAKE
Chili and cornbread go so well together, why not bake them in the same pan! I've been making this for years and my kids love it. I use ground turkey, but ground beef could be substituted if preferred. You can make this in individual 12- to 16-ounce casseroles if you prefer. Serve with tortilla chips and top with sour cream if desired.
Provided by Valerie Brunmeier
Categories Meat and Poultry Recipes Turkey Ground Turkey Recipes
Time 1h10m
Yield 8
Number Of Ingredients 14
Steps:
- Cook turkey, celery, and onion in a skillet over medium heat until turkey is no longer pink, 5 to 7 minutes. Add chili powder, black pepper, cumin, and red pepper. Cook and stir for 2 minutes. Stir in tomato sauce, chili beans, and cannellini beans. Cook until heated through, about 5 minutes. Set aside.
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
- Combine cornbread mixes, milk, and egg in a bowl and mix well. Spoon batter into the prepared baking pan. Spoon turkey mixture over batter.
- Bake in the preheated oven, uncovered, until edges of cornbread are nicely browned and center appears to be set, about 20 minutes. Remove from oven and sprinkle Cheddar cheese on top. Return to the hot oven and bake until cheese is melted, 5 to 10 minutes more.
Nutrition Facts : Calories 528.2 calories, Carbohydrate 64.6 g, Cholesterol 106.3 mg, Fat 18.9 g, Fiber 9.8 g, Protein 27.2 g, SaturatedFat 6.6 g, Sodium 1455.3 mg, Sugar 5.5 g
CHILI LASAGNA
Recipe is from "Mr. Food" Art Ginsburg....I did a search for Chili Lasagne and came up with 1,864....none had this name but I can't guarantee its not posted under another name.
Provided by Sandylee
Categories One Dish Meal
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Coat a 9" x 13" baking dish with nonstick cooking spray.
- Cook the lasagna noodles according to the package directions; drain.
- In a medium bowl, combine the ricotta cheese, 2 cups Cheddar cheese, 2 sliced scallions, the corn, egg, salt, and pepper; mix well.
- Spread 3/4 cup chili over the bottom of the baking dish.
- Place 3 lasagna noodles over the chili.
- Place half of the ricotta mixture evenly over the noodles then top with half of the remaining chili.
- Place 3 noodles over the chili then top with the remaining chili.
- Place the 3 remaining noodles over the chili
- Top with the remaining cheese mixture then top with the remaining chili.
- Cover tightly with aluminum foil.
- Bake for 30 minutes
- Remove the foil and sprinkle the lasagna with the remaining 1 cup Cheddar cheese.
- Bake for 10 more minutes.
- Remove the oven.
- Sprinkle with the remaining scallions; and let sit for 5 minutes before serving.
- OPTION: For a spicier dish, add some hot pepper sauce and/or chili powder to the canned chili before assembling the lasagna.
VEGGIE CHILI CORNBREAD CASSEROLE
Veggie chili cornbread casserole.
Provided by Taylerand20
Categories Main Dish Recipes Casserole Recipes
Time 1h50m
Yield 10
Number Of Ingredients 31
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
LASAGNA CORN CARNE
My grandkids always ask me to make this dish, which is sort of like chili in a pan. I came up with the recipe one day using just ingredients I had on hand. It was an instant hit. -Mary Lou Wills, La Plata, Maryland
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- In a large skillet, cook beef over medium heat until no longer pink; drain. Add the salsa, beans, vegetables, garlic and seasonings. Bring to a boil. Reduce heat; cover and simmer for 15 minutes., Spread a fourth of the meat sauce in a greased 13x9-in. baking dish; top with four noodles. Repeat layers once. Layer with half of the remaining sauce; sprinkle with half of the cheeses. Layer with the remaining noodles, sauce and cheeses., Cover and bake at 350° for 30 minutes. Uncover; bake 15-20 minutes longer or until heated through. Let stand for 15 minutes before cutting.
Nutrition Facts : Calories 313 calories, Fat 10g fat (5g saturated fat), Cholesterol 42mg cholesterol, Sodium 690mg sodium, Carbohydrate 35g carbohydrate (5g sugars, Fiber 5g fiber), Protein 19g protein.
CHILI AND CORNBREAD CASSEROLE
Make and share this Chili and Cornbread Casserole recipe from Food.com.
Provided by ladygwyn
Categories Meat
Time 40m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 400.
- in large skillet on medium-high heat brown ground beef, drain.
- stir in salsa, kidney beans tomatoes, corn, chili powder and cumin.
- Cook 3 to 4 minutes or until heated through, stirring occasionally.
- while beef mixture is cooking, prepare corn bread mix according to directions on package.
- Spoon cornbread mixture around outside edge of ungreased 12x8 (2 quart) baking dish.
- When beef mixtures is heated spoon into center of dish. (beware the casserole will be full.).
- Bake at 400 for 18 minutes.
- Sprinkle with the cheese.
- Bake 4 to 5 minutes longer until cheese is melted and cornbread is golden brown.
- sprinkle with green onions and serve.
Nutrition Facts : Calories 459.4, Fat 14.6, SaturatedFat 5.5, Cholesterol 56.3, Sodium 1048.8, Carbohydrate 56.6, Fiber 11.1, Sugar 11.5, Protein 28.4
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- Preheat oven to 375 degrees and lightly coat a 2-quart casserole dish with cooking spray. Set aside.
- Brown ground beef with onion in a large skillet. Once meat is cooked and onion is soft, add in garlic, chili powder, and cumin. Cook until garlic is fragrant, about 30 seconds. Add in crushed tomatoes and corn, then simmer for 5-7 minutes. Remove from heat and stir in black beans and season with salt and pepper to taste.
- In a large bowl, mix together the cornmeal, flour, sugar, baking powder, and baking soda. In a separate smaller bowl, whisk together milk, eggs and butter. Add liquid mixture to dry ingredients and mix until combined.
- Pour chili into prepared baking dish and top with cornbread batter. Bake for about 28-35 minutes or until cornbread is lightly golden.
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