Cornbread & Chili Casserole |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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This recipe comes from a little recipe phamphlet that has some very good recipes. I thought this dish looked very good and I'm posting it for safe-keeping. I have not tried it yet, but hope to do so soon. As a time saver you could make the chili one day and assemble the next. If you can't find a box of corn muffin mix you can use any mix that makes 6 servings. Ingredients:
1 lb lean ground beef |
1 (16 ounce) jar chunky salsa |
1 (15 ounce) can kidney beans, drained |
1 (14 ounce) can mexican-style tomatoes, diced, undrained |
1 (11 ounce) can mexican-style corn, drained |
1 (1 ounce) package chili seasoning mix |
1 (8 ounce) box corn muffin mix |
1/2 cup monterey jack pepper cheese, shredded |
monterey jack pepper cheese, shredded for garnish |
sour cream, for garnish |
Directions:
1. Preheat oven to 400 degrees.
2. In heavy Dutch oven over medium-high heat cook ground beef until thorough cooked and no traces of pink are left.
3. Stir in salsa, beans, tomatoes, corn and chili seasoning mix.
4. Simmer for 10 minutes or until slightly thickened.
5. Meanwhile prepare corn muffin batter according to the directions on the package and set aside.
6. Spoon hot chili into the center of a 2 quart baking dish.
7. Spoon cornbread batter around the edges of the chili.
8. Bake for 20 minutes, sprinkle with cheese and bake another 5 minutes until the cheese is melted and the cornbread is deep golden brown.
9. Serve individual portions in shallow soup bowls and garnish with shredded cheese and sour cream, if desired.
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