Description
This Cornbread Chili Casserole combines hearty chili beans, savory ground beef, and a cheesy cornbread topping for a comforting, easy-to-make meal perfect for weeknight dinners or casual gatherings.
Ingredients
Scale
Chili Mixture
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 can (15 oz) chili beans, drained
- 1 can (14.5 oz) diced tomatoes
- 1 packet chili seasoning mix
Cornbread Topping
- 1 box Jiffy cornbread mix
- 1/4 cup milk
- 1 egg
- 1 cup shredded cheddar cheese (divided)
Instructions
- Preheat Oven: Preheat the oven to 375°F (190°C) to prepare for baking the casserole.
- Cook Ground Beef: In a large skillet, heat olive oil over medium heat. Add the ground beef and cook until browned, approximately 6-8 minutes, breaking it apart as it cooks.
- Simmer Chili Mixture: Stir in the drained chili beans, diced tomatoes, and chili seasoning mix into the browned beef. Allow the mixture to simmer gently for 10 minutes to blend flavors.
- Prepare Cornbread Batter: In a separate bowl, combine the Jiffy cornbread mix with milk, egg, and half of the shredded cheddar cheese. Mix until just combined.
- Assemble Casserole: Grease a 9×13-inch baking dish. Spread the chili mixture evenly in the dish, then pour the prepared cornbread batter over the top.
- Add Cheese and Bake: Sprinkle the remaining shredded cheddar cheese on top of the cornbread batter. Bake in the preheated oven for 25-30 minutes, or until the cornbread is golden brown and cooked through.
- Cool and Serve: Remove from oven and let the casserole cool for 5 minutes before serving to allow it to set.
Notes
- Drain excess grease from the ground beef before adding beans and tomatoes for a less oily casserole.
- You can substitute ground turkey or chicken for a leaner option.
- For extra spice, add chopped jalapeños to the chili mixture.
- Leftovers can be stored covered in the refrigerator for up to 3 days and reheated.
- If you prefer a crispier top, broil for 2-3 minutes at the end of baking, watching carefully to avoid burning.
