Cheesy Beef Chili Cornbread Stuffing Bake Recipes

BEEFY CORNBREAD CASSEROLE

Beefy Cornbread Casserole image

To stretch our grocery budget, we eat a lot of soups and pots o' beans. This satisfying Mexican corn bread always livens up the meal. Like many of my recipes, this one came from a church cookbook. -Patty Boling Seymour, Tennessee

Provided by Taste of Home

Categories Dinner

Time 1h

Yield 8-12 servings.

Number Of Ingredients 11

Ingredients

1 pound ground beef
1 small onion, chopped
2 to 3 jalapeno peppers, seeded and chopped
2 packages (8-1/2 ounces) corn bread/muffin mix
3/4 teaspoon salt
1/2 teaspoon baking soda
1 can (14-3/4 ounces) cream-style corn
1 cup whole milk
1/2 cup canola oil
2 large eggs, beaten
3 cups shredded cheddar cheese, divided

Steps:

In a large skillet, cook the beef, onion and peppers over medium heat until meat is no longer pink; drain and set aside. In a small bowl, combine the cornbread mix, salt, baking soda, corn, milk, oil and eggs., Pour half in a greased 13x9-in. baking dish. Layer with half of the cheese and all of the beef mixture. Top with remaining cheese. Carefully spread remaining batter over top. , Bake, uncovered, at 350° until a toothpick inserted in the center comes out clean, 40-45 minutes.

Nutrition Facts : Calories 388 calories, Fat 25g fat (10g saturated fat), Cholesterol 98mg cholesterol, Sodium 674mg sodium, Carbohydrate 23g carbohydrate (7g sugars, Fiber 1g fiber), Protein 17g protein.

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

Ingredients

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

CORNBREAD CHILI BAKE

Cornbread Chili Bake image

My husband has loved this recipe since the day we were married. He requests it often. It's easy to make, and I usually have the ingredients on hand.-Becky Grubaugh, Newton, Illinois

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 4

Ingredients

2 cans (16 ounces each) hot chili beans, undrained
1 small onion, chopped
3/4 cup shredded cheddar cheese
1 package (8-1/2 ounces) cornbread/muffin mix

Steps:

Place chili beans in a greased 8-in. square baking dish. Top with onion and cheese. Prepare cornbread mix according to package directions. , Drop batter by spoonfuls over cheese. Bake, uncovered, at 350° for 30-35 minutes or until golden brown. Serve immediately.

Nutrition Facts :

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

Ingredients

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

CHEESY CORNBREAD-TOPPED CHILI RECIPE BY TASTY

Cheesy Cornbread-Topped Chili Recipe by Tasty image

Here's what you need: onion, celery, red pepper, carrot, fire-roasted tomato, red kidney bean, chickpeas, black beans, corn, taco seasoning, salt, pepper, cornbread mix, mexican blend cheese, fresh cilantro, sour cream

Provided by Dylan Keith

Categories Dinner

Yield 6 servings

Number Of Ingredients 16

Ingredients

2 cups onion, diced
2 cups celery, diced
2 cups red pepper, diced
2 cups carrot, diced
15 oz fire-roasted tomato
15 oz red kidney bean
15 oz chickpeas
15 oz black beans
15 oz corn
1 package taco seasoning
salt, to taste
pepper, to taste
1 box cornbread mix, prepared
2 cups mexican blend cheese
fresh cilantro
sour cream

Steps:

Saute onions, celery, red peppers, and carrots in a pan. Salt and pepper to taste.
Mix in package of taco seasoning.
Add fire-roasted tomatoes, kidney beans, chickpeas, black beans, and corn.
Simmer for 15 minutes.
Preheat oven to 375˚F (190˚C).
Prepare boxed cornbread mix according to box instructions, then fold in the cheese.
Spread cheesy cornbread batter over chili.
Bake at 375˚F (190˚C) for 20 minutes.
Let cool for a few minutes, then garnish with sour cream and cilantro
Enjoy!

Nutrition Facts : Calories 695 calories, Carbohydrate 102 grams, Fat 19 grams, Fiber 23 grams, Protein 33 grams, Sugar 23 grams

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