This cornbread chili casserole is packed with favorite chili flavors for a filling take on the classic Mexican recipe.
Course: Main Course
Cuisine: American, Mexican
Keyword: Cornbread Chili Casserole Recipe
½poundlean ground beef
1cupfinely diced sweet yellow onion
1tablespoonfresh minced garlic
14.5ouncesdiced tomatoes with juice
15.25ouncessouthwest corn (with poblano and red peppers), with juice
15.25ouncesblack beans, drained and rinsed
1tablespoonfresh chopped cilantro (plus 2 teaspoon for optional garnish)
1teaspooncracked black pepper
½cupColby Jack shredded cheese
13ounces cornbread mix(two 6.5-ounce packages)
Using a 5 to 6 quart stockpot over medium-high heat, add the ground beef, diced onion, and garlic. Cook uncovered, stirring often until the onions are translucent and the ground beef is cooked through and no longer pink.
Add the diced tomatoes with juice.
Using a small mixing bowl, whisk together the tomato paste and beef broth until smooth. Add to the stockpot.
Add the corn with juice, black beans, 1 tablespoon chopped cilantro, cumin, oregano, salt, pepper, and chili powder. Bring to a low boil and reduce to a simmer. Cook uncovered for 10 minutes.
Preheat the oven to 375°F. Generously spray a 9x13 baking dish. Set it aside.
Using a medium-sized mixing bowl, whisk together the cornbread mix and milk. Pour into the prepared baking dish.
Ladle the chili into the center of the unbaked cornbread. Sprinkle with the shredded cheese.
Bake for 25 to 30 minutes, or until the cornbread is golden.
Remove from the oven and garnish with the 2 teaspoons of chopped cilantro. Serve while hot.
This recipe would be a great way to use up leftover chili that you have in your freezer. You could thaw it out, heat it up and spoon it on top of the cornbread before baking.
Make sure to stir the chili frequently so that nothing burns to the bottom of the pot.