Chili Casserole with Cornbread
Recipe from
Betty Crocker
From Betty's Soul Food Collection... Chili and cornbread partner in a homey one-dish dinner bake.
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Ingredients
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1 poundlean (at least 80%) ground beefsee savings
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1 jarOld El Paso® Thick 'n Chunky salsa (16ounces)see savings
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2 cupsProgresso® dark red kidney beans, drained (from 19-ounce can)see savings
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1 candiced peeled tomatoes, undrained (14.5 ounces)see savings
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1 1/2 cupsGreen Giant® Valley Fresh Steamers Niblets® frozen cornsee savings
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3 teaspoonschili powdersee savings
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1 teaspoonground cuminsee savings
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1 pouchBetty Crocker® cornbread & muffin mix (6.5 ounces)see savings
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1/3 cupmilksee savings
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1/3 cupshredded Cheddar cheesesee savings
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1 tablespoonsliced green onion (1 medium)see savings
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Directions
1.
Heat oven to 400 degrees F. In 12-inch skillet, cook ground beef over medium-high heat, stirring occasionally, until thoroughly cooked; drain. Stir in salsa, kidney beans, tomatoes, corn, chili powder and cumin. Cook 3 to 4 minutes, stirring occasionally, until thoroughly heated.
2.
Meanwhile, make cornbread as directed on pouch, using milk. Spoon cornbread batter around outside edge of ungreased 12x8-inch (2-quart) glass baking dish. Spoon hot beef mixture into center. (Casserole will be full.)
3.
Bake 18 minutes. Sprinkle with cheese; bake 4 to 5 minutes longer or until cheese is melted and cornbread is deep golden brown. Sprinkle with green onion just before serving.
Tip:
High Altitude (3500-6500 ft): No change.
Nutrition information
Per serving: Calories 440 (Calories from Fat 110); Total Fat 13g (Saturated Fat 5g, Trans Fat 1/2g); Cholesterol 55mg; Sodium 1110mg; Total Carbohydrate 57g (Dietary Fiber 6g, Sugars 13g); Protein 24g. Daily Values: Vitamin A 20%; Vitamin C 8%; Calcium 10%; Iron 25%. Exchanges: 3 Starch; 1 Other Carbohydrate; 0 Vegetable; 2 Medium-Fat Meat. Carbohydrate Choices: 4.
Percent Daily Values are based on a 2,000 calorie diet
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