Yummy Chili Casserole
Dive into comfort food heaven with this Yummy Chili Casserole—a one-dish wonder that combines the bold, hearty flavors of a classic chili with the golden, fluffy goodness of cornbread. Featuring seasoned ground beef, savory onions, garlic, and a blend of smoky chili spices, this casserole is topped with melty cheddar cheese and finished with an easy cornbread crust. Perfectly baked to a golden brown, it’s a meal that’s as visually stunning as it is delicious. Ready in just an hour, this recipe is ideal for weeknight dinners, game-day gatherings, or cozy family meals. With simple ingredients and an optional garnish of green onions for extra flair, this chili casserole is the ultimate in satisfying, hassle-free comfort food. Perfect for feeding a crowd, it serves six and is sure to become a household favorite!
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Recipe Information
Ingredients
- 1 lb Ground beef
- 1 medium Onion, diced
- 2 cloves Garlic, minced
- 14.5 oz Canned diced tomatoes
- 15 oz Canned kidney beans, drained and rinsed
- 2 tbsp Tomato paste
- 2 tbsp Chili powder
- 1 tsp Ground cumin
- 1 tsp Paprika
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 cups Shredded cheddar cheese
- 1 box Cornbread mix
- as needed Milk (as per cornbread mix instructions)
- as needed Egg (as per cornbread mix instructions)
- 0.25 cup Chopped green onions (optional)
Instructions
Preheat your oven to 375°F (190°C).
In a large skillet, cook the ground beef over medium heat until browned. Drain any excess grease.
Add the diced onion to the skillet and sauté until softened, about 3-4 minutes. Stir in the minced garlic and cook for another 1 minute, until fragrant.
Add the canned diced tomatoes, kidney beans, tomato paste, chili powder, cumin, paprika, salt, and black pepper to the skillet. Stir to combine and simmer for 5-7 minutes, allowing the flavors to meld.
Grease a 9x13-inch baking dish and pour the chili mixture evenly into the bottom of the dish.
Sprinkle the shredded cheddar cheese over the chili mixture in an even layer.
Prepare the cornbread mix according to the package instructions, using the specified amount of milk and egg. Mix until just combined.
Pour the cornbread batter over the chili and cheese layer, spreading it evenly to cover the casserole.
Bake in the preheated oven for 25-30 minutes, or until the cornbread is golden and a toothpick inserted into the center comes out clean.
Remove the casserole from the oven and let it cool for 5-10 minutes before serving.
Optional: Sprinkle with chopped green onions for garnish before serving. Serve warm and enjoy!
Nutrition Facts
Calories |
798 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.0 g | 44% | |
| Saturated Fat | 16.0 g | 80% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 127 mg | 42% | |
| Sodium | 1525 mg | 66% | |
| Total Carbohydrate | 87.4 g | 32% | |
| Dietary Fiber | 8.0 g | 29% | |
| Total Sugars | 18.5 g | ||
| Protein | 34.5 g | 69% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 414 mg | 32% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 725 mg | 15% | |
*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.
