Chili and Cornbread Casserole

Indulge in the ultimate comfort food combination with this hearty and satisfying Chili and Cornbread Casserole. Perfect for weeknight dinners or potluck gatherings, this recipe features a flavorful chili base made with ground beef, two types of beans, diced tomatoes, and a bold blend of chili powder, cumin, and paprika. Topped with a golden, cheesy layer of fluffy cornbread, this casserole bakes to perfection in just under an hour. Quick to prepare and packed with protein, this dish delivers a delightful balance of smoky, savory, and slightly sweet flavors in every bite. Serve it warm, garnished with fresh cilantro, for a crowd-pleasing meal that's as easy to make as it is to love! Keywords: chili and cornbread casserole, comfort food, easy weeknight dinner, ground beef recipes, cheesy casserole.

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 1 pound Ground beef
• 1 medium Yellow onion, diced
• 3 cloves Garlic, minced
• 2 tablespoons Tomato paste
• 1 15-ounce can Canned diced tomatoes (with juice)
• 1 15-ounce can Canned kidney beans, drained and rinsed
• 1 15-ounce can Canned black beans, drained and rinsed
• 2 tablespoons Chili powder
• 1 teaspoon Ground cumin
• 1 teaspoon Paprika
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 cup Chicken or vegetable broth
• 1 box (about 7-8 ounces) Cornbread mix
• 0.75 cup Milk (for cornbread mix)
• 1 large Egg (for cornbread mix)
• 1 cup Shredded cheddar cheese
• 2 tablespoons Fresh cilantro, chopped (optional, for garnish)

Directions

Step 1

Preheat your oven to 375°F (190°C). Grease a 9x13-inch casserole dish and set aside.

Step 2

In a large skillet over medium-high heat, cook the ground beef until browned, about 5-7 minutes. Drain excess fat.

Step 3

Add the diced onion and minced garlic to the skillet and cook until softened, about 3-4 minutes.

Step 4

Stir in the tomato paste, diced tomatoes with their juice, kidney beans, black beans, chili powder, ground cumin, paprika, salt, and black pepper. Mix well to combine.

Step 5

Pour in the chicken or vegetable broth and bring the mixture to a simmer. Let it cook for 5-7 minutes, stirring occasionally, to allow the flavors to meld. Remove from heat.

Step 6

Transfer the chili mixture to the prepared casserole dish, spreading it out evenly.

Step 7

In a medium bowl, prepare the cornbread mix according to the package instructions by combining the cornbread mix, milk, and egg. Stir until just combined, being careful not to overmix.

Step 8

Spoon the cornbread batter evenly over the chili mixture in the casserole dish. Use a spatula to spread it gently, covering the chili completely.

Step 9

Sprinkle the shredded cheddar cheese evenly over the cornbread layer.

Step 10

Bake the casserole in the preheated oven for 25-30 minutes, or until the cornbread topping is golden brown and cooked through. A toothpick inserted into the center of the cornbread should come out clean.

Step 11

Remove the casserole from the oven and let it cool for 5-10 minutes before serving.

Step 12

Garnish with chopped fresh cilantro, if desired, and serve warm. Enjoy!

Nutrition Facts

Serving size	(2298.9g)

Amount per serving	% Daily Value*
Calories	3240.6

Total Fat 134.3g	0%
Saturated Fat 60.8g	0%
Polyunsaturated Fat g
Cholesterol 634.7mg	0%
Sodium 7550.5mg	0%
Total Carbohydrate 336.5g	0%
Dietary Fiber 59.1g	0%
Total Sugars 62.2g
Protein 176.1g	0%

Vitamin D 133.0IU	0%
Calcium 1898.7mg	0%
Iron 32.1mg	0%
Potassium 4647.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 37.1%

Protein: 21.6%

Carbs: 41.3%