Chili Cornbread Casserole
Votes: 1
Time: 1 hour 20 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 310, total fat 15 G., saturated fats 6 G., proteins 11 G., carbohydrates 32 G., fiber 4 G., cholesterol 34 mg, sodium 634 mg, sugar 3 G.
Calories 310, total fat 15 G., saturated fats 6 G., proteins 11 G., carbohydrates 32 G., fiber 4 G., cholesterol 34 mg, sodium 634 mg, sugar 3 G.
This hearty beef casserole features a rich chili and beef baked under a layer of flavorful cornbread. To prepare, simmer ground beef in a tomato salsa with corn and spices, including the ground chili that gives the dish its name. The chili is then coated in corn muffin batter (made with store-bought cornbread mix) and baked in the oven until the topping is set. Serve the casserole topped with grated cheddar and a drizzle of sour cream.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 tbsp. vegetable oil
- 1 medium onion, chopped
- 700 g lean ground beef
- 1.5 cups salsa
- 1 package 340g frozen white corn, thawed
- 1/4 cup vegetable broth
- 2 tablespoons hot Mexican chili powder
- 1 tsp ground cumin
- 3 packages of 220g dry corn muffin mix
- 1.5 cups whole milk
- 1 cup grated cheddar (about 110 g)
- 1/4 cup sour cream
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Recipes with similar ingredients: onions, ground beef, salsa sauce, corn, bouillon, chili seasoning, cumin, cake mix, milk, cheddar cheese, sour cream
Cooking the dish according to the recipe:
- Preheat oven to 375°F (190°C). Heat vegetable oil in a large skillet over medium heat until shimmering, about 2 minutes. Add the onion and cook until softened, about 5 minutes. Add the ground beef to the onion and cook, breaking it up with a spoon, until browned and cooked through, 8 to 10 minutes. Drain off any excess fat.
- Add salsa, corn, vegetable broth, chili powder, cumin, 1 teaspoon salt, and 1/2 teaspoon black pepper to the meat. Transfer everything to a 22x32 cm baking dish, spreading it out in an even layer.
- In a large bowl, combine corn muffin mix and milk. Spread the batter in a thin layer over the chili. Bake until golden brown, 30-40 minutes. Remove from the oven and set aside for 10 minutes to set. Serve sprinkled with grated cheddar and drizzled with sour cream.
Note
Hot Mexican chili powder is a seasoning used to add heat. It all starts with dried red chili peppers, which are roasted, ground, and then mixed with spices like cumin, oregano, garlic powder, and salt.
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