Chili Corn Bread Velveeta Casserole Recipes

VELVEETA CHEESY CHILI CORNBREAD CASSEROLE

Steps:

• Heat oven to 425ºF.
• Brown meat in large skillet; drain. Return meat to skillet; stir in 3/4 cup water. Add Vegetables and Seasoning Mix; stir. Bring to boil; cook 1 min. Simmer on medium-low heat 5 min., stirring frequently. Stir in tomatoes. Spoon into 2-qt. casserole sprayed with cooking spray; cover with Cheese Sauce.
• Add remaining water to Cornbread Mix; stir until blended. Spread over cheese sauce.
• Bake 17 to 19 min. or until filling is heated through and topping is golden brown.

EASY CHILI CORNBREAD BAKE

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.

CHILI CORNBREAD CASSEROLE

Steps:

• Preheat oven to temperature according to cornbread mix.
• Mix Jiffy cornbread mix according to directions for 8x8 pan.
• Spray pan with Pam cooking spray.
• Spread chili in the bottom of the 8x8 pan, then spread the cornbread batter overtop.
• Bake as directed for cornbread.

CHILI CASSEROLE

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the beans, tomato sauce, tomatoes, garlic powder, salt and pepper. Simmer, uncovered, for 5 minutes. Stir in noodles; heat through.

CHILI BEEF CORNBREAD CASSEROLE

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.

JIFFY® CHILI CORNBREAD CASSEROLE

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.

BROCCOLI AND VELVEETA CASSEROLE

Steps:

• Cook broccoli and drain water.
• Add Velvetta and cook until melted.
• In a seperate pan melt butter, then remove from heat.
• Add crumbled Ritz crackers to the butter and stir until mixed well.(You can crumble the crackers by hand or by putting them in a storage bag and crush with a rolling pin).
• Spray a 1 3/4 quart cassarole dish with cooking spray.
• Spoon in half the crackers into the dish.
• Pour broccoli and cheese mixture in and cover with the rest of the crackers.
• Bake for 15-20 minutes uncovered at 350 degrees or until top browns.

CHILI CHEESE DOG CASSEROLE

Steps:

• Prepare cornbread batter according to package directions. Spread half the batter into a greased 8-in. square baking dish; set aside. , In a large skillet, saute the green pepper, onion and celery in oil until crisp-tender. Stir in hot dogs; saute until lightly browned, 3-4 minutes longer. Stir in the chili, brown sugar, garlic powder and chili powder; heat through. Stir in 3/4 cup cheese. , Spoon over cornbread batter; top with remaining cornbread batter. Sprinkle remaining cheese over the top., Bake, uncovered, at 350° until a toothpick inserted in the center comes out clean, 28-32 minutes. Let stand for 5 minutes before serving.

CHILI CORN BREAD VELVEETA CASSEROLE

Steps:

• chop peppers and onion into small cubes (I like mine tiny, but it's to taste ).
• place peppers and onion in large skillet with beef and cook until beef is done and onions are translucent - drain.
• add tomato sauce, rotel (drained), water, and taco seasoning and cook until liquid is mostly absorbed.
• while this is cooking mix jiffy with egg and milk per package directions ( I like mine to sit for about 5-10 minutes to "puff up").
• slice velveeta into 1/4 inch slices
• put beef mixture into 9 by 13 inch glass oven pan
• cover beef with velveeta slices
• drop tablespoons of corn bread mixture over everything. It doesn't need to be smooth.
• cover with foil and cook at 350 for 12-15 minutes
• uncover and cook at 400 for 5-10 minutes
• when cornbread looks light golden brown sprinkle sharp and mild cheese's on top and place back in oven until melted ( just a couple minutes)
• enjoy :).

CORN & VELVEETA CASSEROLE

Steps:

• Combine all ingredients into 9x13 casserole dish.
• Cover and bake@ 350 degrees for 30 mins;Stir and bake 30 mins uncovered.