Description

Warm up with this comforting Chili Cornbread Casserole! This dish combines hearty chili with a fluffy cornbread topping, making it a perfect meal for any day of the week.

Ingredients

Scale

1 lb ground beef

1 onion, chopped

1 bell pepper, chopped

2 cloves garlic, minced

1 (15 oz) can kidney beans, drained and rinsed

1 (15 oz) can black beans, drained and rinsed

1 (15 oz) can corn, drained

1 (15 oz) can diced tomatoes

1 (8 oz) can tomato sauce

2 tbsp chili powder

1 tsp cumin

1/2 tsp salt

1/2 tsp black pepper

1 cup shredded cheddar cheese

1 box cornbread mix (plus ingredients listed on the box)

Instructions

Preheat your oven to 400°F (200°C).

In a large skillet, cook the ground beef over medium heat until browned. Add the onion, bell pepper, and garlic, and cook until softened.

Stir in the kidney beans, black beans, corn, diced tomatoes, tomato sauce, chili powder, cumin, salt, and pepper. Simmer for 10 minutes.

Transfer the chili mixture to a 9×13-inch baking dish. Sprinkle the shredded cheddar cheese on top.

Prepare the cornbread mix according to the package instructions, then spread it evenly over the chili and cheese layer.

Bake for 20-25 minutes, or until the cornbread is golden brown and cooked through.

Let cool slightly before serving. Enjoy!

Prep Time: 20 minutes