Cornbread-Chili Casserole

AuthorGeo FoodsCategory

Ingredients

 1 tbsp Vegetable oil
 1 medium onion chopped
 500 g lean ground beef
 1 ½ cups mild salsa
 1 bag frozen whole-kernel white thawed corn
 ¼ cup vegetable broth
 2 tbsp hot Mexican chili powder
 1 tsp ground cumin
 · Salt and freshly ground black pepper
 3 boxes cornbread muffin mix
 1 ½ cups whole milk
 1 cup shredded Cheddar
 ¼ cup sour cream

Preparation

1

Preheat the oven to 190ºC. In a large skillet over medium heat, heat the oil until shimmering, about two minutes. Add the onion and saute until soft, about five minutes. Add the ground beef to the onion and saute, breaking it up with a spoon, until browned and cooked through, eight-10 minutes. Drain off any excess fat. Stir in the salsa, corn, vegetable broth, chili powder, cumin, one teaspoon salt and ½ teaspoon pepper. Transfer the mixture into an 11-by-13-inch baking dish, smoothing into an even layer. In a large bowl, mix together the corn muffin mix with about one cup milk, or just enough to make it easy to spread. Spread it thinly over the chili mixture. Bake until browned to top, 30 to 35 minutes. Remove from the oven and set aside for ten minutes to allow the casserole to set. Top with the Cheddar and sour cream before serving.

Related Recipes

Ingredients

 1 tbsp Vegetable oil
 1 medium onion chopped
 500 g lean ground beef
 1 ½ cups mild salsa
 1 bag frozen whole-kernel white thawed corn
 ¼ cup vegetable broth
 2 tbsp hot Mexican chili powder
 1 tsp ground cumin
 · Salt and freshly ground black pepper
 3 boxes cornbread muffin mix
 1 ½ cups whole milk
 1 cup shredded Cheddar
 ¼ cup sour cream

Directions

1

Preheat the oven to 190ºC. In a large skillet over medium heat, heat the oil until shimmering, about two minutes. Add the onion and saute until soft, about five minutes. Add the ground beef to the onion and saute, breaking it up with a spoon, until browned and cooked through, eight-10 minutes. Drain off any excess fat. Stir in the salsa, corn, vegetable broth, chili powder, cumin, one teaspoon salt and ½ teaspoon pepper. Transfer the mixture into an 11-by-13-inch baking dish, smoothing into an even layer. In a large bowl, mix together the corn muffin mix with about one cup milk, or just enough to make it easy to spread. Spread it thinly over the chili mixture. Bake until browned to top, 30 to 35 minutes. Remove from the oven and set aside for ten minutes to allow the casserole to set. Top with the Cheddar and sour cream before serving.

Cornbread-Chili Casserole

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