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Corn Bread-Topped Black Bean Chili Casserole

 12 Ratings
5 Comments
  • Prep Time 20 min
  • Total Time 45 min
  • Servings 4
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Savor chili and cornbread all wrapped up in a cozy baked casserole.

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 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

Directions

  • 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
488
Calories from Fat
200
% Daily Value
Total Fat
30g
47%
Saturated Fat
13g
64%
Trans Fat
1g
Cholesterol
143mg
48%
Sodium
260mg
11%
Potassium
756mg
22%
Total Carbohydrate
24g
8%
Dietary Fiber
9g
36%
Sugars
1g
Protein
29g
% Daily Value*:
Vitamin A
80%
80%
Vitamin C
12%
12%
Calcium
9%
9%
Iron
27%
27%
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 Choice
5
*Percent Daily Values are based on a 2,000 calorie diet.

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