Chili Casserole with Cornbread

  • Prep 20 min
  • Total 40 min
  • Servings 6

Ingredients

  • 1 lb lean (at least 80%) ground beef
  • 1 jar (16 oz) thick & chunky salsa
  • 2 cups Progresso™ dark red kidney beans (from 19-oz can), drained
  • 1 can (14.5 oz) diced peeled tomatoes, undrained
  • 1 1/2 cups frozen corn
  • 3 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 pouch (6.5 oz) Betty Crocker™ Cornbread & Muffin Mix
  • 1/3 cup milk
  • 1/3 cup shredded Cheddar cheese
  • 1 tablespoon sliced green onion (1 medium)

Steps

  • 1
    Heat oven to 400°F. In 12-inch skillet, cook ground beef over medium-high heat, stirring occasionally, until thoroughly cooked; drain. Stir in salsa, kidney beans, tomatoes, corn, chili powder and cumin. Cook 3 to 4 minutes, stirring occasionally, until thoroughly heated.
  • 2
    Meanwhile, make cornbread as directed on pouch, using milk. Spoon cornbread batter around outside edge of ungreased 12x8-inch (2-quart) glass baking dish. Spoon hot beef mixture into center. (Casserole will be full.)
  • 3
    Bake 18 minutes. Sprinkle with cheese; bake 4 to 5 minutes longer or until cheese is melted and cornbread is deep golden brown. Sprinkle with green onion just before serving.

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

Nutrition Facts

Serving Size: 1 Serving
Calories
440
Calories from Fat
110
Total Fat
13g
20%
Saturated Fat
5g
24%
Trans Fat
1/2g
Cholesterol
55mg
18%
Sodium
1110mg
46%
Potassium
690mg
20%
Total Carbohydrate
57g
19%
Dietary Fiber
6g
24%
Sugars
13g
Protein
24g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
8%
8%
Calcium
10%
10%
Iron
25%
25%
Exchanges:
3 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.
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