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Chili Cornbread Casserole Recipe

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This recipe for Chili Cornbread Casserole, by , is from The Staley Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marilyn Staley

Category:
Category:

Ingredients:  
Ingredients:  
1 lb ground beef
1 medium onion, chopped
1/3 c chopped green pepper
3 Tbsp Bisquick baking mix
2 tsp chili powder
1 tsp salt
1/4 tsp pepper
1 16 oz can whole tomatoes,undrained
1 15 1/2 oz can kidney beans, drained
1 8 oz can tomato sauce
Cornbread Batter
1 c Bisquick baking mix
1/2 c yellow cornmeal
1/2 c milk
1 egg

Directions:
Directions:
In a 10" skillet, brown ground beef and onions, drain. Stir in remaining ingredients except cornbread batter, breaking up tomatoes with a fork. Heat to boiling, reduce heat. Cover and simmer 5 minutes. Pour chili mixture into ungreased 3 quart casserole. set aside. In a small bowl combine all the cornbread batter ingredients; beat vigorously for 30 seconds. Pour batter evenly over chili mixture. Bake uncovered at 400, until wooden pick inserted in center of cornbread comes out clean; about 15 minutes.

Number Of Servings:
Number Of Servings:
4 to 6

 

 

 

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