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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Chili Casserole Recipe

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This recipe for Chili Casserole is from Sylvia's 90 Years of Favorite Family Recipes, 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 T. oil
1 med. onion, chopped
1 1/2 lbs. ground chuck
1 1/2 c. bottled salsa
1 can (15 oz.) corn, drained
1/4 c. water
1 c. shredded cheddar
Cumin and chili powder
Salt and pepper
1 box cornbread mix (7-8 oz.)
1/3 c. milk, for cornbread
1 lg. egg, for cornbread
Directions:
Directions:
Heat oil in a large skillet; saute onion until soft. Add beef, cook until no longer pink. Discard fat. Stir in the salsa, corn, water, and cheese. Season to taste with cumin, chili powder, salt, and pepper.
Spoon into a 7x11 (2 qt casserole), smooth the top. Follow cornbread package directions. Spread a thin layer over the chili mixture. Bake at 375º for 40 minutes. Cool 10 minutes before serving.
Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
I made this recipe many, many times over the years. It was one of Dad's favorites as well. Delicious in cold weather!

 

 

 

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