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Chili Casserole with Cornbread

Chili Casserole with Cornbread

Chili and cornbread partner in a homey one-dish dinner bake.


  • 1 pound lean (at least 80%) ground beef
  • 1 (16 ounce) jar Old El Paso Thick 'n Chunky salsa
  • 2 cups Progresso dark red kidney beans (from 19-ounce can), drained
  • 1 (14.5 ounce) can diced peeled tomatoes, undrained
  • 1 1/2 cups Green Giant Niblets frozen whole kernel corn
  • 3 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 (6.5 ounce) pouch Betty Crocker cornbread & muffin mix
  • 1/3 cup milk
  • 1/3 cup shredded Cheddar cheese
  • 1 tablespoon sliced green onion


  1. Heat oven to 400 degrees F.
  2. In 12-inch skillet, cook ground beef over medium-high heat, stirring occasionally, until thoroughly cooked; drain.
  3. Stir in salsa, kidney beans, tomatoes, corn, chili powder and cumin. Cook 3 to 4 minutes, stirring occasionally, until thoroughly heated.
  4. Meanwhile, make cornbread as directed on pouch, using milk. Spoon cornbread batter around outside edge of ungreased 12 x 8-inch (2-quart) glass baking dish. Spoon hot beef mixture into center. (Casserole will be full.)
  5. Bake for 18 minutes.
  6. Sprinkle with cheese; bake for 4 to 5 minutes longer or until cheese is melted and cornbread is deep golden brown. Sprinkle with green onion just before serving.

High Altitude (3500-6500 ft): No change.

Fresh fruit and a mixed-green salad are good ideas for serving with chili and cornbread.

Nutrition Information: 1 Serving: Calories 440 (Calories from Fat 110); Total Fat 13g (Saturated Fat 5g, Trans Fat 1/2g); Cholesterol 55mg; Sodium 1110mg; Total Carbohydrate 57g (Dietary Fiber 6g, Sugars 13g); Protein 24g

Percent Daily Value*: Vitamin A 40%; Vitamin C 8%; Calcium 10%; Iron 25%

Exchanges: 3 Starch; 1 Other Carbohydrate; 0 Vegetable; 2 Medium-Fat Meat Carbohydrate Choices: 4

*Percent Daily Values are based on a 2,000 calorie diet.

Recipe and photo credit: Betty Crocker

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