Corn Bread-Topped Black Bean Chili Casserole

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

Ingredients

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

Directions

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.

Notes










Tips

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

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
660
Calories from Fat
200
% Daily Value
Total Fat
22g
34%
Saturated Fat
9g
45%
Trans Fat
1g
Cholesterol
140mg
46%
Sodium
1500mg
62%
Total Carbohydrate
80g
27%
Dietary Fiber
13g
52%
Sugars
16g
Protein
34g
% Daily Value*:
Vitamin A
80%
80%
Vitamin C
4%
4%
Calcium
10%
10%
Iron
35%
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 Choice
5
*Percent Daily Values are based on a 2,000 calorie diet.