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Chili Cornbread Casserole Recipe

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This recipe for Chili Cornbread Casserole, by , is from Our Family Cookbook , 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!

Debbie Bader


1 pound ground beef
28 ounce can crushed tomatoes
15 ounce can red enchilada sauce
15 ounce can kidney beans, rinsed and drained
1 package corn bread mix
2 cups Mexican cheese blend, divided
1/3 cup milk
1 onion, finely chopped
1 small jalapeño, seeds and ribs removed, finely chopped
1 egg
2 teaspoons cumin
2 teaspoons chili powder
1 teaspoon garlic powder
kosher salt and pepper to taste

Preheat oven to 350º.
In a large skillet over medium-high heat, brown beef, onion and jalapeño until beef is cooked through and veggies are softened. Drain fat and return to heat. Season with salt and pepper, then stir in cumin, chili powder, garlic powder, tomatoes, enchilada sauce and kidney beans. Cook for about 10 minutes or until mixture has reduced slightly, then transfer to a baking dish and sprinkle 1 1/2 cups Mexican cheese over the top. In a large bowl, prepare corn muffin mix according to package directions (stirring in egg and 1/3 cup milk until smooth). Stir in remaining cheese and pour mixture evenly over beef and vegetable mixture. Bake for about 20 minutes or until toothpick inserted in center of cornbread comes out mostly clean.

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