Cornbread-Topped Chili Casserole
Looking for a comforting and delicious meal to warm you up on a chilly day? This Cornbread-Topped Chili Casserole is the perfect dish for dinner tonight!
Ingredients:
- 1 lb ground beef
- 1 onion, chopped
- 1 red bell pepper, chopped
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (15 oz) diced tomatoes
- 1 can (8 oz) tomato sauce
- 2 tbsp chili powder
- 1 tbsp cumin
- Salt and pepper, to taste
- 1 package cornbread mix
- 1/2 cup shredded cheddar cheese
Instructions:
- 1. Preheat the oven to 375°F.
- 2. In a large skillet, cook the ground beef, onion, and bell pepper until the beef is browned and the vegetables are tender.
- 3. Add the kidney beans, corn, diced tomatoes, tomato sauce, chili powder, cumin, salt, and pepper. Stir to combine.
- 4. Transfer the chili mixture to a greased casserole dish.
- 5. Prepare the cornbread mix according to package instructions and spread it over the chili mixture.
- 6. Sprinkle the shredded cheddar cheese on top.
- 7. Bake for 25-30 minutes, or until the cornbread is golden brown and cooked through.
- 8. Serve hot and enjoy!
Popular questions:
- Can I use ground turkey instead of ground beef?
- Can I use black beans instead of kidney beans?
- Can I make the chili mixture ahead of time?
Yes, you can substitute ground turkey for ground beef in this recipe for a lighter option.
Yes, you can use black beans instead of kidney beans for a different flavor profile.
Yes, you can prepare the chili mixture ahead of time and assemble the casserole just before baking.
Helpful tips:
- 1. Add some chopped jalapenos for extra heat.
- 2. Top the casserole with fresh cilantro before serving.
- 3. Serve with a dollop of sour cream on top for added creaminess.
Expert Secrets:
- 1. Brown the ground beef well for a deeper flavor in the chili.
- 2. Adjust the amount of chili powder to suit your spice preference.
- 3. Let the casserole rest for a few minutes before serving to allow flavors to meld.