Cornbread Chili Casserole

“This dish is perfect for a crowd, and it’s just as good with ground turkey or chicken,” says Trisha.
Save Recipe
  • Level: Easy
  • Total: 1 hr 20 min
  • Active: 30 min
  • Yield: 6 servings
Share This Recipe

Ingredients

Directions

  1. Preheat the oven to 375˚. In a large skillet over medium heat, heat the oil until shimmering, about 2 minutes. Add the onion and sauté until soft, about 5 minutes. Add the ground beef to the onion and sauté, breaking it up with a spoon, until browned and cooked through, 8 to 10 minutes. Drain off any excess fat.
  2. Stir in the salsa, corn, vegetable broth, chili powder, cumin, 1 teaspoon salt and 1/2 teaspoon pepper. Transfer the mixture to a 9-by-13-inch baking dish, smoothing it into an even layer.
  3. In a large bowl, mix together the corn muffin mix with the milk. Spread it thinly over the chili mixture. Bake until golden brown on top, 30 to 40 minutes. Remove from the oven and set aside for 10 minutes to allow the casserole to set. Serve with the cheddar and sour cream.
Vegan Tortilla Casserole
PREMIUM
22m Easy 100%
CLASS
Tuna Noodle Casserole
PREMIUM
23m Easy 98%
CLASS
Spicy Ground Beef Tacos
PREMIUM
29m Easy 97%
CLASS
3-Ingredient Gluten-Free Flatbread
PREMIUM
17m Easy 99%
CLASS