Chili and cornbread partner in a homey one-dish dinner bake.
Chili Casserole with Cornbread
- Prep Time 20 min
- Total 40 min
- Servings 6
- Ingredients 11
Ingredients
- 1 lb lean (at least 80%) ground beef
- 1 jar (16 oz) thick & chunky salsa
- 2 cups Progresso™ dark red kidney beans (from 19-oz can), drained
- 1 can (14.5 oz) diced peeled tomatoes, undrained
- 1 1/2 cups frozen corn
- 3 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 pouch (6.5 oz) Betty Crocker™ Cornbread & Muffin Mix
- 1/3 cup milk
- 1/3 cup shredded Cheddar cheese
- 1 tablespoon sliced green onion (1 medium)
Instructions
-
Step1Heat oven to 400°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.
-
Step2Meanwhile, 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.)
-
Step3Bake 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.
Nutrition
440
Calories
13g
Total Fat
24g
Protein
57g
Total Carbohydrate
13g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 440
- Calories from Fat
- 110
- Total Fat
- 13g
- 20%
- Saturated Fat
- 5g
- 24%
- Trans Fat
- 1/2g
- Cholesterol
- 55mg
- 18%
- Sodium
- 1110mg
- 46%
- Potassium
- 690mg
- 20%
- Total Carbohydrate
- 57g
- 19%
- Dietary Fiber
- 6g
- 24%
- Sugars
- 13g
- Protein
- 24g
% Daily Value*:
- Vitamin A
- 20%
- 20%
- Vitamin C
- 8%
- 8%
- Calcium
- 10%
- 10%
- Iron
- 25%
- 25%
Exchanges:
3 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;Carbohydrate Choice
4Tips from the Betty Crocker Kitchens
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