Cornbread Chili Bean Casserole

Name: Cornbread Chili Bean Casserole
Ingredients: 1 tablespoon vegetable oil; 1 onion, chopped; 1 1/2 pounds ground chuck; 1 (15 ounce) can chili with beans (such as Hormel(R)); 1 (15 ounce) can corn, drained; 1 1/2 cups salsa; 1 cup shredded Cheddar cheese; 1/4 cup water; 1 pinch ground cumin, or to taste; 1 pinch chile powder, or to taste; salt and ground black pepper to taste; 1 (8 ounce) package cornbread mix (such as Jiffy(R)); 1/3 cup milk; 1 egg

14 ingredients

5 steps

Ingredients

1 tablespoon vegetable oil
1 onion, chopped
1 1/2 pounds ground chuck
1 (15 ounce) can chili with beans (such as Hormel(R))
1 (15 ounce) can corn, drained
1 1/2 cups salsa
1 cup shredded Cheddar cheese
1/4 cup water
1 pinch ground cumin, or to taste
1 pinch chile powder, or to taste
salt and ground black pepper to taste
1 (8 ounce) package cornbread mix (such as Jiffy(R))
1/3 cup milk
1 egg

Directions

1

Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
2

Heat vegetable oil in a large skillet over medium heat. Add onion; cook and stir until softened, about 5 minutes. Add ground chuck; cook and stir until juices run clear, about 5 minutes. Drain grease. Stir in chili with beans, corn, salsa, Cheddar cheese, water, cumin, chili powder, salt, and black pepper.
3

Spoon meat mixture into a 2-quart casserole dish, smoothing the top.
4

Blend cornbread mix, milk, and egg together in a bowl to make cornbread topping. Spread thinly on top of the meat mixture in the casserole dish.
5

Bake in the preheated oven until topping is golden brown, about 40 minutes. Cool for 10 minutes before serving.