Chili and Cornbread Casserole
Indulge in the ultimate comfort food combination with this hearty and satisfying Chili and Cornbread Casserole. Perfect for weeknight dinners or potluck gatherings, this recipe features a flavorful chili base made with ground beef, two types of beans, diced tomatoes, and a bold blend of chili powder, cumin, and paprika. Topped with a golden, cheesy layer of fluffy cornbread, this casserole bakes to perfection in just under an hour. Quick to prepare and packed with protein, this dish delivers a delightful balance of smoky, savory, and slightly sweet flavors in every bite. Serve it warm, garnished with fresh cilantro, for a crowd-pleasing meal that's as easy to make as it is to love! Keywords: chili and cornbread casserole, comfort food, easy weeknight dinner, ground beef recipes, cheesy casserole.
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Recipe Information
Ingredients
- 1 pound Ground beef
- 1 medium Yellow onion, diced
- 3 cloves Garlic, minced
- 2 tablespoons Tomato paste
- 1 15-ounce can Canned diced tomatoes (with juice)
- 1 15-ounce can Canned kidney beans, drained and rinsed
- 1 15-ounce can Canned black beans, drained and rinsed
- 2 tablespoons Chili powder
- 1 teaspoon Ground cumin
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Chicken or vegetable broth
- 1 box (about 7-8 ounces) Cornbread mix
- 0.75 cup Milk (for cornbread mix)
- 1 large Egg (for cornbread mix)
- 1 cup Shredded cheddar cheese
- 2 tablespoons Fresh cilantro, chopped (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch casserole dish and set aside.
In a large skillet over medium-high heat, cook the ground beef until browned, about 5-7 minutes. Drain excess fat.
Add the diced onion and minced garlic to the skillet and cook until softened, about 3-4 minutes.
Stir in the tomato paste, diced tomatoes with their juice, kidney beans, black beans, chili powder, ground cumin, paprika, salt, and black pepper. Mix well to combine.
Pour in the chicken or vegetable broth and bring the mixture to a simmer. Let it cook for 5-7 minutes, stirring occasionally, to allow the flavors to meld. Remove from heat.
Transfer the chili mixture to the prepared casserole dish, spreading it out evenly.
In a medium bowl, prepare the cornbread mix according to the package instructions by combining the cornbread mix, milk, and egg. Stir until just combined, being careful not to overmix.
Spoon the cornbread batter evenly over the chili mixture in the casserole dish. Use a spatula to spread it gently, covering the chili completely.
Sprinkle the shredded cheddar cheese evenly over the cornbread layer.
Bake the casserole in the preheated oven for 25-30 minutes, or until the cornbread topping is golden brown and cooked through. A toothpick inserted into the center of the cornbread should come out clean.
Remove the casserole from the oven and let it cool for 5-10 minutes before serving.
Garnish with chopped fresh cilantro, if desired, and serve warm. Enjoy!
Nutrition Facts
Calories |
561 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.5 g | 31% | |
| Saturated Fat | 10.7 g | 54% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 104 mg | 35% | |
| Sodium | 1260 mg | 55% | |
| Total Carbohydrate | 56.3 g | 20% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 10.7 g | ||
| Protein | 29.6 g | 59% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 262 mg | 20% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 732 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
