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Corn Bread-Topped Black Bean Chili Casserole

  • Prep 20 min
  • Total 45 min
  • Servings 4

Savor chili and cornbread all wrapped up in a cozy baked casserole. MORE + LESS -

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

Steps

Hide Images
  • 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 Facts

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%
Potassium
780mg
22%
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.

© 2017 ®/TM General Mills All Rights Reserved

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