Chili vs. Cornbread Bake
This tasty casserole is a unique two-in-one dish that is ideal for group entertaining and would be perfect for fans watching games. Tender golden cornbread, with jalapeños blended in the mix, meets a Tex-Mex-inspired chili. This is a great way to enjoy two favorite recipes in one dish.
1 pound lean ground beef
1 (1.4-ounce) packet taco or chili seasoning mix
2 (8-ounce) cans tomato sauce
1 (15-ounce) can no-salt added whole-kernel corn, drained
1 (15-ounce) can black beans, rinsed and drained
1 (12-ounce) can NESTLÉ® CARNATION® Evaporated Milk - divided use
2 (8.5-ounce) packages dry corn muffin mix
2 large eggs
1 (4-ounce) can diced green chiles, undrained
1 1/2 cups (6 ounces) shredded cheddar cheese - divided use
- Preheat oven to 400°F (205°C). Grease 13x9x2-inch baking dish.
- Cook beef in large skillet over medium-high heat until no longer pink; drain. Stir in chili seasoning, tomato sauce, corn, beans and 3/4 cup evaporated milk. Bring to a boil, reduce heat. Simmer for 5 minutes, stirring occasionally. Pour mixture into prepared baking dish.
- Combine corn muffin mix, remaining evaporated milk, eggs, chiles and 1 cup shredded cheese in medium bowl; stir until just moistened. Spread mixture over meat filling. Sprinkle with remaining 1/2 cup cheese.
- Bake for 15 to 20 minutes or until lightly browned. Let stand for 10 minutes before serving.
Makes 12 servings.
Serving suggestion: Serve accompanied with chopped avocado, sour cream and salsa.
Nutritional Information Per Serving (1/12 of recipe): Calories: 240; Calories from Fat: 90; Total Fat: 10g (15% of DV); Saturated Fat: 5g (26% of DV); Cholesterol: 60mg (20% of DV); Sodium: 700mg (29% of DV); Carbohydrates: 28g (9% of DV); Dietary Fiber: 1g (5% of DV); Sugars: 8g; Protein: 12g.
Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.