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Chili Cornbread Casserole
Chili Cornbread Casserole
45 MINUTES TO PREPARE, SERVES 8
INGREDIENTS
- 1 pound lean ground beef
- 1 (28 oz.) can crushed tomatoes
- 1 (15 oz.) can red enchilada sauce
- 1 (15.5 oz.) can kidney beans, rinsed and drained
- 1 (8.5 oz.) package corn muffin mix
- 2 cups Mexican cheese blend, grated, divided
- 1/3 cup milk
- 1 onion, finely chopped
- 1 jalapeño, seeds and ribs removed, finely chopped
- 1 egg
- 2 teaspoons cumin
- 2 teaspoon chili powder
- 1 teaspoon garlic powder
- Kosher salt and freshly ground pepper, to taste
PREPARATION
- Preheat oven to 350º F.
- In a large skillet over medium-high heat, brown beef, onion and jalapeño until beef is cooked through and veggies are softened. Drain fat and return to heat.
- Season with salt and pepper, then stir in cumin, chili powder, garlic powder, tomatoes, enchilada sauce and kidney beans.
- Cook for 7-10 minutes, or until mixture has reduced slightly, then transfer to baking dish and sprinkle 1 1/2 cups Mexican cheese blend over the top.
- In a large bowl, prepare corn muffin mix according to package directions (stirring in egg and 1/3 cup milk until smooth). Stir in remaining cheese and pour mixture evenly over beef and veggies.
- Place baking dish in oven and bake for 20-22 minutes, or until toothpick inserted in center of cornbread comes out mostly clean.
- Remove from oven and serve hot.
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