Chili Casserole with Cornbread - BigOven 1882

Chili Casserole with Cornbread

Ready in 1 hour

Top-ranked recipe named "Chili Casserole with Cornbread"

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Try this Chili Casserole with Cornbread recipe, or contribute your own. "Beans" and "Beef" are two tags used to describe Chili Casserole with Cornbread.


Ingredients

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1 lb Lean ground beef
1 16-oz jar salsa
1 15.5-oz can dark red kidney beans
1 14.5-oz can diced peeled tomatoes
1 1/2 c Niblet frozen corn
3 ts Chili powder
1 ts Cumin
1 8.5-oz package cornbread mix
milk
Margarine
Egg; if required by mix
1/3 c Cheddar cheese; shredded
1 tb Green Onions; Sliced

Original recipe makes 6

Servings  

Preparation

1. Heat oven to 400 degrees. In large skillet over 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 thoroughly heated, stirring occasionally. 2. Meanwhile, prepare cornbread as directed on package using milk and, if required, margarine and egg. Spoon cornbread batter around outside edge of ungreased 12x8-inch (2-quart) baking dish. Spoon hot beef mixture into center. (Casserole will be full.) 3. Bake at 400 degrees for 18 minutes. Sprinkle with cheese; bake an additional 4 to 5 minutes or until cheese is melted and cornbread is deep golden brown. Sprinkle with green onions just before serving. Nutrition Information Per Serving: 500 Calories, 19 g Fat, 1330 mg Sodium recipes taken from Pillsbury Classic Cookbooks magazine. Posted to MM-Recipes Digest by Paula on Aug 14, 1998

Calories Per Serving: 458 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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