VELVEETA CHEESY CHILI CORNBREAD CASSEROLE
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
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 CORN BREAD VELVEETA CASSEROLE
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
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
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
CHEESY CORNBREAD CASSEROLE
Serve up this Cheesy Cornbread Casserole for a delicious blend of chili with cornbread. This beefy, cheesy Cheesy Cornbread Casserole delivers on your favorite flavor combination, and it's easy to prep, too!
Provided by My Food and Family
Categories Home
Time 50m
Yield 10 servings
Number Of Ingredients 9
Steps:
- Heat oven to 350ºF.
- Brown meat with onions and peppers in large skillet. Stir in next 4 ingredients; cook and stir 3 min. or until heated through. Spoon into 13x9-inch baking dish sprayed with cooking spray.
- Prepare muffin batter as directed on package; stir in cheese. Spread over meat mixture.
- Bake 20 min. or until toothpick inserted in center of cornbread topping comes out clean.
Nutrition Facts : Calories 310, Fat 12 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 70 mg, Sodium 610 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 20 g
CORN & VELVEETA CASSEROLE
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
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
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
VEGGIE CHILI CORNBREAD CASSEROLE RECIPE BY TASTY
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
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
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