Western Chili Casserole
Get ready to savor the comforting flavors of the Southwest with this irresistible Western Chili Casserole! This hearty, one-pan dinner combines zesty ground beef, vibrant veggies, and bold spices like chili powder, cumin, and smoked paprika, all layered with melty cheddar cheese and a fluffy cornbread topping. Perfectly balanced with protein-packed kidney beans, sweet corn, and juicy tomatoes, this casserole delivers a satisfying meal that’s easy to prepare in under an hour. Whether you’re feeding a family or entertaining guests, this chili casserole recipe is perfect for weeknight dinners or casual gatherings. Serve it fresh from the oven, garnished with a dollop of sour cream or sliced jalapeños for a personal touch. It’s comfort food at its best! Keywords: chili casserole recipe, cornbread chili casserole, easy dinner idea, one-pan meals, comfort food recipes.
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Recipe Information
Ingredients
- 1 pound ground beef
- 1 medium, chopped onion
- 3 cloves, minced garlic
- 1 medium, diced green bell pepper
- 15 oz can canned diced tomatoes
- 15 oz can, drained and rinsed canned kidney beans
- 15 oz can, drained canned corn
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup shredded cheddar cheese
- 1 box (8.5 oz) cornbread mix
- 0.5 cup milk
- 1 large egg
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, breaking it apart with a wooden spoon. Drain any excess grease.
Add the chopped onion, minced garlic, and diced green bell pepper to the skillet. Cook for 5 minutes until softened.
Stir in the canned diced tomatoes (with juice), kidney beans, corn, chili powder, ground cumin, smoked paprika, salt, and black pepper. Simmer the mixture for 10 minutes, stirring occasionally.
Transfer the chili mixture to the prepared casserole dish, spreading it out in an even layer.
Sprinkle the shredded cheddar cheese evenly over the chili layer.
In a medium bowl, prepare the cornbread mix according to the package instructions, usually by combining the mix with the milk and egg. Stir until smooth.
Pour the cornbread batter over the top of the cheese and chili mixture, spreading it evenly to cover the surface.
Bake 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 should come out clean.
Remove the casserole from the oven and let it rest for 10 minutes before serving.
Serve warm, optionally garnished with chopped cilantro, sour cream, or sliced jalapeños.
Nutrition Facts
Calories |
3636 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 154.4 g | 198% | |
| Saturated Fat | 65.4 g | 327% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 661 mg | 220% | |
| Sodium | 8062 mg | 351% | |
| Total Carbohydrate | 401.8 g | 146% | |
| Dietary Fiber | 59.7 g | 213% | |
| Total Sugars | 90.1 g | ||
| Protein | 179.7 g | 359% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 1889 mg | 145% | |
| Iron | 35.1 mg | 195% | |
| Potassium | 5373 mg | 114% | |
*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.
