Chili Casserole
Warm, hearty, and bursting with bold Southwestern flavors, this Chili Casserole is the ultimate comfort food for busy weeknights or cozy gatherings. Featuring seasoned ground beef, tender beans, and a medley of spices layered under a gooey blanket of melted cheddar cheese, this dish is crowned with a golden, crumbly cornbread topping that bakes to perfection. The recipe is simple to prepare, requiring just 15 minutes of prep time, and delivers a satisfying, one-dish meal that serves six. Perfect for those who love the rich, smoky taste of chili but crave the convenience of a casserole, this Chili Casserole combines savory layers with a touch of sweetness, making it a family favorite. Serve it up with a dollop of sour cream or a drizzle of hot sauce for an extra kick!
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Recipe Information
Ingredients
- 1 lb ground beef
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 1 medium bell pepper, diced (any color)
- 14 oz diced tomatoes, canned
- 8 oz tomato sauce, canned
- 1 can (15 oz) red kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp salt
- 0.5 tsp black pepper
- 2 cups shredded cheddar cheese
- 1 box (about 8.5 oz) cornbread mix
- 0.33 cup milk (for cornbread mix)
- 1 egg (for cornbread mix)
- 1 tbsp vegetable oil
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch casserole dish and set it aside.
Heat a large skillet over medium-high heat. Add the ground beef and cook until browned, breaking it into crumbles with a wooden spoon. Drain any excess grease.
Add the diced onion, minced garlic, and diced bell pepper to the skillet. Cook for 3-4 minutes, stirring occasionally, until the vegetables soften.
Stir in the canned diced tomatoes (including liquid), canned tomato sauce, drained kidney beans, and drained black beans. Mix until well combined.
Season the mixture with chili powder, ground cumin, smoked paprika, salt, and black pepper. Stir and let it simmer for 5 minutes to allow the flavors to meld.
Transfer the chili mixture into the prepared casserole dish, spreading it out evenly.
Sprinkle the shredded cheddar cheese evenly over the chili mixture.
In a medium bowl, prepare the cornbread batter by combining the boxed mix with milk, egg, and vegetable oil as per the package instructions. Stir until smooth.
Pour the cornbread batter over the cheese layer in the casserole dish, spreading it evenly to cover.
Bake in the preheated oven for 25-30 minutes, or until the cornbread topping turns golden brown and a toothpick inserted into the center comes out clean.
Allow the casserole to cool for 5-10 minutes before serving. Cut into portions and enjoy!
Nutrition Facts
Calories |
698 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.8 g | 42% | |
| Saturated Fat | 15.2 g | 76% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 123 mg | 41% | |
| Sodium | 1315 mg | 57% | |
| Total Carbohydrate | 66.1 g | 24% | |
| Dietary Fiber | 11.4 g | 41% | |
| Total Sugars | 11.9 g | ||
| Protein | 36.1 g | 72% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 370 mg | 28% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 913 mg | 19% | |
*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.
