Corn Bread-Topped Black Bean Chili Casserole

Savor chili and cornbread all wrapped up in a cozy baked casserole.

  • Prep Time 20 min
  • Total Time 45 min
  • Servings 4

Ingredients

1
lb lean (at least 80%) ground beef
1
medium onion, chopped (1/2 cup)
1
can (15 oz) black beans with cumin and chili seasonings, undrained
1 1/2
cups Green Giant ® Valley Fresh Steamers™ frozen mixed vegetables
1 1/2
cups Old El Paso™ Thick 'n Chunky salsa
1
pouch (6.5 oz) Betty Crocker™ cornbread & muffin mix
2
tablespoons milk
2
tablespoons butter or margarine, melted
1
egg

  • 1 Heat oven to 375°F. In 12-inch nonstick skillet, cook beef and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is brown; drain. Stir in black beans, mixed vegetables and salsa. Heat to boiling; cook over medium heat 5 minutes, stirring occasionally.
  • 2 In ungreased 2-quart casserole or 8-inch square (2-quart) glass baking dish, spread beef mixture. Make muffin mix as directed on pouch, using 2 tablespoons milk, 2 tablespoons butter and the egg. Drop batter by 8 spoonfuls onto chili mixture.
  • 3 Bake uncovered 20 to 25 minutes or until topping is golden brown.

Expert Tips

Make sure the chili mixture is hot before adding the batter so the topping will cook all of the way through.

Use a can of chili beans or kidney beans for the black beans.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
660
(
Calories from Fat
200),
% Daily Value
Total Fat
22g
22%
(Saturated Fat
9g,
9%
Trans Fat
1g
1%
),
Cholesterol
140mg
140%;
Sodium
1500mg
1500%;
Total Carbohydrate
80g
80%
(Dietary Fiber
13g
13%
  Sugars
16g
16%
),
Protein
34g
34%
;
% Daily Value*:
Vitamin A
80%;
Vitamin C
4%;
Calcium
10%;
Iron
35%;
Exchanges:
4 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choices:
5
*Percent Daily Values are based on a 2,000 calorie diet.