Our Chili Cornbread CasseroleRecipe is an easy weeknight dinner. A saucy homemade chili is smothered with a cheesy creamy cornbread topping and baked until hot, bubbly and golden!
Prep Time10 minutesmins
Cook Time35 minutesmins
Total Time45 minutesmins
Course: Main Course
Cuisine: Mexican
Keyword: baked chili, chili, chili casserole, chili cornbread, chili cornbread casserole recipe, cornbread casserole
Heat a large non-stick skillet over medium-high heat and cook ground beef, onion, garlic, chili powder, cumin and kosher salt until browned, stirring occasionally.
Stir in diced tomatoes & green chilies and tomato sauce. Transfer ground beef mixture to prepared baking dish.
Cornbread Topping:
In medium bowl combine corn muffin mix, egg, cream style corn, 3/4 cup cheese and milk until blended and spread over beef mixture.
Sprinkle with remaining 1/4 cup cheese and bake 25 minutes or until cornbread topping is baked through and mixture is hot and bubbly.
Sprinkle with cilantro.
Serving Suggestion: Serve with your favorite chili toppings such as sour cream, sliced fresh jalapenos and salsa!
Video
Notes
*RoTel brand diced tomatoes & green chilies can be found in the Mexican ethnic section of your grocery store. Still can't find them? Just substitute 1 can (14.5 ounces) diced tomatoes, preferably with jalapenos or green chilies.Swirls of Flavor Recipe Tips
Serve with sour cream and salsa
Bake in individual ramekins for personal size servings
Substitutions
Substitute taco seasoning for the chili powder and cumin
Substitute ground turkey for the ground beef
Make with shredded cheddar cheese in place of cheddar jack cheese
Storage
Just in case you have any loft overs (highly unlikely in my house!) you can store them in an airtight container, covered, in the refrigerator for about 3 days.
To reheat, let chili casserole come to room temperature, transfer to an oven-safe casserole dish and heat, covered with foil, in the oven until heated through.