Preheat oven to 350F. Coat the inside of a 9-inch square baking dish with Olive oil. Crumble half of the cornbread into the baking dish.
In a large bowl, combine the chili, beans, and salsa. Spoon the chili mixture evenly over the cornbread. Sprinkle with a layer of cheese. Crumble the remaining cornbread over the cheese. Sprinkled remaining cheese over the top of the cornbread.
Bake in the top third of the oven for 30 minutes, until cheese is melted and top is golden brown. Allow to sit for 5 - 10 minutes, then sprinkle sliced scallions on top and serve (with a spinach salad is great!)
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|Serving Size: 1 Serving (470g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 231 (31%)|
|Amt Per Serving||% DV|
|Total Fat 25.6g||34 %|
|Saturated Fat 11g||55 %|
|Monounsaturated Fat 7.1g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 107mg||33 %|
|Sodium 2391.3mg||82 %|
|Potassium 784.8mg||21 %|
|Total Carbohydrate 97.3g||29 %|
|Dietary Fiber 15.5g||62 %|
|Sugars, other 81.8g|
|Protein 29.9g||43 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 747
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