Beef Chili Cornbread Bake Recipes

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BEEF CHILI CORNBREAD BAKE



Beef Chili Cornbread Bake image

Fill this chili cornbread bake with everything good: cornbread stuffing, kidney beans, salsa and more. Beef Chili Cornbread Bake is a hearty comfort food.

Provided by My Food and Family

Categories     Home

Time 40m

Yield 6 servings, about 1-1/3 cups each

Number Of Ingredients 7

1-1/2 lb. lean ground beef
1 can (15 oz.) kidney beans, undrained
1 can (8 oz.) tomato sauce
1 cup TACO BELL® Thick & Chunky Salsa
1 cup KRAFT Shredded Cheddar Cheese
1-1/2 cups hot water
1 pkg. (6 oz.) STOVE TOP Cornbread Stuffing Mix

Steps:

  • Heat oven to 400ºF.
  • Brown meat in large skillet; drain. Return to skillet. Stir in beans, tomato sauce and salsa. Spoon into 2-qt. casserole sprayed with cooking spray; sprinkle with cheese.
  • Add hot water to stuffing mix; stir just until moistened. Spoon over ingredients in casserole dish.
  • Bake 30 min. or until heated through.

Nutrition Facts : Calories 400, Fat 15 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 65 mg, Sodium 1330 mg, Carbohydrate 37 g, Fiber 7 g, Sugar 6 g, Protein 27 g

CHILI BEEF CORNBREAD CASSEROLE



Chili Beef Cornbread Casserole image

This recipe is my potluck standby. And when I hear that someone may need a comforting home-cooked meal, I bring them this casserole. -Lorraine Espenhain, Corpus Christi, Texas

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 6 servings.

Number Of Ingredients 16

1 pound ground beef
1 tablespoon cornstarch
1 tablespoon dried minced onion
1 teaspoon chili powder
1/2 teaspoon garlic powder
1 can (15 ounces) tomato sauce
3/4 cup all-purpose flour
3/4 cup yellow cornmeal
3 tablespoons sugar
2 teaspoons baking powder
2 large eggs
1/2 cup 2% milk
3 tablespoons canola oil
1 can (8-1/4 ounces) cream-style corn
1 cup shredded cheddar cheese
Optional: Sour cream and salsa

Steps:

  • Preheat oven to 375°. In a large skillet, cook beef over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Stir in cornstarch, onion, chili powder and garlic powder. Stir in tomato sauce. Cook and stir 2 minutes or until thickened. Remove from heat., In a large bowl, whisk flour, cornmeal, sugar and baking powder. In another bowl, whisk eggs, milk and oil until blended; stir in corn. Add to flour mixture; stir just until moistened. Stir in cheese., Spread half the batter into a greased 2-qt. baking dish. Top with beef mixture. Spread remaining batter over filling., Bake, uncovered, until a toothpick inserted in cornbread portion comes out clean, 25-30 minutes. Let stand 5 minutes before serving. If desired, serve with sour cream and salsa.

Nutrition Facts : Calories 482 calories, Fat 22g fat (9g saturated fat), Cholesterol 130mg cholesterol, Sodium 773mg sodium, Carbohydrate 46g carbohydrate (10g sugars, Fiber 3g fiber), Protein 25g protein.

FIREHOUSE CHILI AND CORNBREAD CASSEROLE



Firehouse Chili and Cornbread Casserole image

Everyone knows that firefighters make the best chili--many using a recipe very similar to this--and the only way I know how to make that chili even better is by topping it with a cheesy cornbread crust. The cornbread crust is relatively sweet, which of course pairs perfectly with that spicy, meaty, savory chili.

Provided by Chef John

Categories     Main Dish Recipes     Casserole Recipes

Time 2h

Yield 10

Number Of Ingredients 22

1 tablespoon olive oil
1 yellow onion, diced
2 teaspoons kosher salt, or more to taste
2 pounds ground beef
2 tablespoons all-purpose flour
½ cup diced poblano pepper
3 cloves garlic, crushed
3 tablespoons chili powder
2 teaspoons ground cumin
2 teaspoons freshly ground black pepper
½ teaspoon cayenne pepper
½ teaspoon dried oregano
1 (15 ounce) can fire-roasted diced tomatoes
1 (15 ounce) can fire-roasted crushed tomatoes
2 cups water, or as needed
1 (16 ounce) can kidney beans, rinsed and drained
2 (7.5 ounce) packages corn muffin mix (such as Jiffy®)
1 cup grated white Cheddar cheese, divided
2 large eggs
1 cup milk
¼ cup sour cream, or to taste
¼ cup chopped fresh cilantro, or to taste

Steps:

  • Heat oil in a large pot over high heat. Add onion, salt, and ground beef. Cook and stir with a wooden spoon or spatula until meat is browned and crumbled into small pieces, about 5 minutes. Stir in flour and cook for 2 minutes. Add poblano pepper, garlic, chili powder, cumin, black pepper, cayenne, and oregano; cook, stirring, for 2 to 3 minutes.
  • Stir in diced tomatoes and crushed tomatoes. Measure water using the empty tomato cans and pour into the pot. Bring to a simmer, stirring occasionally, then reduce heat to medium-low. Let simmer, stirring occasionally, for 30 minutes before stirring in kidney beans. Continue simmering until bubbling and fragrant, about 30 minutes more. Taste for seasoning and adjust.
  • Preheat the oven to 400 degrees F (200 degrees C).
  • Place a deep 9x13-inch baking dish on a baking sheet. Transfer chili to the dish, being sure to leave at least 1 inch of space at the top. Stir to evenly distribute.
  • Whisk corn muffin mix, 1/2 of the Cheddar cheese, eggs, and milk together in a bowl until smooth. Spoon evenly over chili until the surface is covered. Sprinkle with remaining Cheddar cheese.
  • Bake in the preheated oven until cornbread crust is browned and a toothpick inserted into the crust comes out clean, about 30 minutes.
  • Spoon or ladle into a dish and garnish with sour cream and cilantro.

Nutrition Facts : Calories 522.7 calories, Carbohydrate 47.2 g, Cholesterol 114 mg, Fat 24.6 g, Fiber 5.7 g, Protein 28.7 g, SaturatedFat 9.8 g, Sodium 1529 mg, Sugar 7.7 g

JIFFY® CHILI CORNBREAD CASSEROLE



Jiffy® Chili Cornbread Casserole image

This is a chili casserole that my family loves. It has all their favorites: chili, corn, cheese, and cornbread.

Provided by ruthie0404

Categories     Main Dish Recipes     Casserole Recipes

Time 55m

Yield 8

Number Of Ingredients 16

1 tablespoon olive oil
1 small onion, minced
1 pound ground beef
1 (15 ounce) can dark red kidney beans
1 (12 ounce) can tomato sauce
1 cup frozen corn
1 (1.25 ounce) package mild chili seasoning mix
1 teaspoon seasoned salt (such as LAWRY'S®)
1 teaspoon white sugar
1 teaspoon brown sugar
½ teaspoon garlic powder
2 dashes Worcestershire sauce
1 (7.5 ounce) package cornbread mix (such as Jiffy®)
⅓ cup milk
1 egg
1 cup shredded Cheddar cheese

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Heat olive oil in a 10-inch cast iron skillet over medium heat; cook onion until soft, about 5 minutes. Stir in ground beef and cook until browned, about 5 minutes more. Drain grease.
  • Add kidney beans, tomato sauce, corn, chili seasoning, salt, sugars, garlic powder, and Worcestershire sauce. Cook and stir until thoroughly heated, 5 to 10 minutes. Remove from heat and smooth out the top.
  • Combine cornbread mix, milk, and egg together in a bowl. Mix until a slightly lumpy batter forms. Drop big spoonfuls of the cornbread mixture over the chili; smooth out to the edges of the skillet.
  • Bake in the preheated oven until top starts to brown, about 15 minutes. Sprinkle Cheddar cheese on top and continue baking until cheese is melted, about 5 minutes more. Let casserole rest for 5 minutes before serving.

Nutrition Facts : Calories 400.1 calories, Carbohydrate 37.5 g, Cholesterol 71.6 mg, Fat 19.3 g, Fiber 5.2 g, Protein 20.9 g, SaturatedFat 7.6 g, Sodium 1429.6 mg, Sugar 8.1 g

EASY CHILI CORNBREAD BAKE



Easy Chili Cornbread Bake image

Chili and cornbread go so well together, why not bake them in the same pan! I've been making this for years and my kids love it. I use ground turkey, but ground beef could be substituted if preferred. You can make this in individual 12- to 16-ounce casseroles if you prefer. Serve with tortilla chips and top with sour cream if desired.

Provided by Valerie Brunmeier

Categories     Meat and Poultry Recipes     Turkey     Ground Turkey Recipes

Time 1h10m

Yield 8

Number Of Ingredients 14

1 pound lean ground turkey
½ cup chopped celery
½ cup chopped onion
1 tablespoon chili powder
½ teaspoon ground black pepper
½ teaspoon ground cumin
½ teaspoon crushed red pepper
1 (15 ounce) can tomato sauce
1 (15 ounce) can chili beans with chili gravy
1 (15 ounce) can cannellini beans, drained
2 (8.5 ounce) packages cornbread mix
⅔ cup milk
2 eggs
1 cup shredded Cheddar cheese

Steps:

  • Cook turkey, celery, and onion in a skillet over medium heat until turkey is no longer pink, 5 to 7 minutes. Add chili powder, black pepper, cumin, and red pepper. Cook and stir for 2 minutes. Stir in tomato sauce, chili beans, and cannellini beans. Cook until heated through, about 5 minutes. Set aside.
  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
  • Combine cornbread mixes, milk, and egg in a bowl and mix well. Spoon batter into the prepared baking pan. Spoon turkey mixture over batter.
  • Bake in the preheated oven, uncovered, until edges of cornbread are nicely browned and center appears to be set, about 20 minutes. Remove from oven and sprinkle Cheddar cheese on top. Return to the hot oven and bake until cheese is melted, 5 to 10 minutes more.

Nutrition Facts : Calories 528.2 calories, Carbohydrate 64.6 g, Cholesterol 106.3 mg, Fat 18.9 g, Fiber 9.8 g, Protein 27.2 g, SaturatedFat 6.6 g, Sodium 1455.3 mg, Sugar 5.5 g

CHILI CORNBREAD BAKE



Chili Cornbread Bake image

A casserole recipe that has become a favorite at our house. It's an excellent make and take - makes for an empty pan and recipe requests.Recipe has made it's way into a number of our local fund raiser cookbooks thanks to the sharing of a local teacher extrordinaire who is also an awesome cook!

Provided by Gerry

Categories     < 60 Mins

Time 40m

Yield 8 serving(s)

Number Of Ingredients 16

1 lb ground beef
1 cup onion (chopped)
1/2 cup green pepper (chopped, I often add more)
1 garlic clove (minced)
1 (16 ounce) can red kidney beans (rinsed and drained)
1 (8 ounce) can tomato sauce
1 (35 g) package taco seasoning mix (package size likely varies from brand to brand)
1 cup flour
1 cup yellow cornmeal
2 tablespoons sugar
3 teaspoons baking powder
1/2 teaspoon salt
1 (8 ounce) can creamed corn
1/2 cup milk
1 egg
1 cup shredded cheddar cheese

Steps:

  • Preheat oven to 350 - grease a 2 quart casserole.
  • In large pan over medium heat cook ground beef, onions, pepper and garlic until meat is browned - drain.
  • Stir in beans, tomato sauce and taco seasoning; reduce heat and simmer 10 minutes.
  • In medium bowl: combine flour, cornmeal, sugar, baking powder and salt; mix well.
  • In small bowl: combine corn, milk and egg - beat well and add to dry ingredients.
  • Spoon half of the cornbread mixture into greased casserole; sprinkle with half the cheese.
  • Spoon chili over cheese; sprinkle with remaining half of the cheese.
  • Spoon remaining corn bread mixture evenly over the cheese spreading gently to cover.
  • Bake at 350 for 30 to 40 minutes or until top is golden brown.

CORNBREAD-CHILI CASSEROLE



Cornbread-Chili Casserole image

Provided by Trisha Yearwood

Categories     main-dish

Time 1h15m

Yield 6 servings

Number Of Ingredients 13

1 tablespoon vegetable oil
1 medium onion, chopped
1 1/2 pounds lean ground beef
1 1/2 cups mild salsa (medium or hot if preferred)
One 12-ounce bag frozen whole-kernel white shoepeg corn, thawed
1/4 cup vegetable broth
2 tablespoons hot Mexican chili powder
1 teaspoon ground cumin
Salt and freshly ground black pepper
Three 8-ounce boxes cornbread muffin mix (Jiffy preferred)
1 1/2 cups whole milk
1 cup shredded Cheddar (about 4 ounces)
1/4 cup sour cream

Steps:

  • Preheat the oven to 375 degrees F.
  • In a large skillet over medium heat, heat the oil until shimmering, about 2 minutes. Add the onion and saute until soft, about 5 minutes. Add the ground beef to the onion and saute, breaking it up with a spoon, until browned and cooked through, 8 to 10 minutes. Drain off any excess fat. Stir in the salsa, corn, vegetable broth, chili powder, cumin, 1 teaspoon salt and 1/2 teaspoon pepper. Transfer the mixture into a 9-by-13-inch baking dish, smoothing into an even layer.
  • In a large bowl, mix together the corn muffin mix with about 1 1/2 cups 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 10 minutes to allow the casserole to set. Top with the Cheddar and sour cream before serving.

GROUND BEEF CHILI & CORNBREAD STUFFING BAKE



Ground Beef Chili & Cornbread Stuffing Bake image

Here's an easy, cheesy beef and chili bake with everything they love-including chunky salsa and savory cornbread stuffing.

Provided by My Food and Family

Categories     Home

Time 50m

Yield 6 servings, about 1-1/3 cups each

Number Of Ingredients 8

1-1/2 cups hot water
1 pkg. (6 oz.) STOVE TOP Cornbread Stuffing Mix
1-1/2 lb. lean ground beef
1 can (15 oz.) kidney beans, undrained
1 can (8 oz.) tomato sauce
1 cup TACO BELL® Thick & Chunky Salsa
1/2 tsp. ground cumin
1 cup KRAFT Shredded Three Cheese with a TOUCH OF PHILADELPHIA

Steps:

  • Heat oven to 400ºF.
  • Add hot water to stuffing mix; stir just until moistened.
  • Brown meat in large skillet; drain. Stir in beans, tomato sauce, salsa and cumin. Spoon into 2-qt. casserole sprayed with cooking spray; sprinkle with cheese. Cover with stuffing.
  • Bake 30 min. or until heated through.

Nutrition Facts : Calories 440, Fat 16 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 85 mg, Sodium 1260 mg, Carbohydrate 38 g, Fiber 6 g, Sugar 6 g, Protein 34 g

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