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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Chili Corn Bread Casserole Recipe

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This recipe for Chili Corn Bread Casserole is from Pfeiffer Pfamily Cookbook 2011, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 lb. ground beef
1 Tbsp. salad oil
1 (1 lb. 12 oz.) can tomatoes
1 (1lb. 4 oz.) can red kidney beans
3/4 cup chopped ripe olives
2 Tbsp. chili powder
2 Tbsp. minced onion
1 tsp. salt
1/2 tsp. ground black pepper
1 (12 oz.) package corn muffin mix (prepared according to package directions)
Directions:
Directions:
Brown meat. Add remaining ingredients, except corn muffin mix, and blend together. Pour into greased 3 quart casserole dish. Bake in 350°oven for 30 minutes. Prepare muffin mix as described. Spoon muffin mixture around edge of hot casserole, leaving an opening in the middle. Return to oven and increase temperature to 425°. Bake until corn bread browns.

 

 

 

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