This casserole was inspired by Trisha Yearwood.
It took a while but I was able to cut down the ingredients for a serving for two people rather than for a several people.
If you don't have time to make the chili you can also buy a can of chili if you find a brand that you like or just make your usual Chile. The one thing I would add is the corn it adds a sweetness inside the chili in the cornbread topping has the sweetness of the outside part of the casserole.
This is an unbeatable combination and it makes more delicious in taste
Then top with the cornbread mixture.
I really did enjoy this casserole and I think you will too.
It took a while but I was able to cut down the ingredients for a serving for two people rather than for a several people.
If you don't have time to make the chili you can also buy a can of chili if you find a brand that you like or just make your usual Chile. The one thing I would add is the corn it adds a sweetness inside the chili in the cornbread topping has the sweetness of the outside part of the casserole.
This is an unbeatable combination and it makes more delicious in taste
Then top with the cornbread mixture.
I really did enjoy this casserole and I think you will too.
Cornbread Chili Casserole
Ingredients
Ingredients
1 tablespoon vegetable oil
1/4 medium onion, chopped
1/2 pound lean ground beef
1/2 cup mild salsa (medium or hot if preferred)
1/4 cup frozen corn
1/4 cup vegetable broth or boulion
1/2 tablespoon hot Mexican chili powder
1/4 teaspoon ground cumin
Salt and freshly ground black pepper
1 box'cornbread muffin mix (Jiffy preferred)
1/3 cup whole milk
1/4 cup shredded Cheddar
1/4 cup sour cream
Directions:
Chili:
Preheat the oven to 375 degrees
.In a large skillet over medium heat, heat the oil 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, salt and pepper to taste.
.In a large skillet over medium heat, heat the oil 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, salt and pepper to taste.
Topping:
Transfer the mixture into a pie pan or baking dish of similar size.
smoothing into an even layer.
In a large bowl, mix together the corn muffin mix as directed on the package
Then spread some of the cornbread mix thinly over the chili mixture.
Bake until browned to top, 25 to 30 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.
smoothing into an even layer.
In a large bowl, mix together the corn muffin mix as directed on the package
Then spread some of the cornbread mix thinly over the chili mixture.
Bake until browned to top, 25 to 30 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.
The rest of the cornbread mix add chopped up green chili or jalapenos.
Then I pan-fry is you see in the picture the cornbread or you can put it into a few muffin tins it's up to you but the contrast between the sweet and savory chili and corn beef casserole and the hot and sweet of the cornbread is incredibly good..
Then I pan-fry is you see in the picture the cornbread or you can put it into a few muffin tins it's up to you but the contrast between the sweet and savory chili and corn beef casserole and the hot and sweet of the cornbread is incredibly good..
The back of the picture is the Castro the front is the cornbread.
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