Beef And Green Chili Cornbread Casserole Food

CHILI CASSEROLE WITH CORNBREAD

Steps:

• Heat oven to 400°F. In 12-inch skillet, cook ground beef over medium-high heat, stirring occasionally, until thoroughly cooked; drain. Stir in salsa, kidney beans, tomatoes, corn, chili powder and cumin. Cook 3 to 4 minutes, stirring occasionally, until thoroughly heated.
• Meanwhile, make cornbread as directed on pouch, using milk. Spoon cornbread batter around outside edge of ungreased 12x8-inch (2-quart) glass baking dish. Spoon hot beef mixture into center. (Casserole will be full.)
• Bake 18 minutes. Sprinkle with cheese; bake 4 to 5 minutes longer or until cheese is melted and cornbread is deep golden brown. Sprinkle with green onion just before serving.

MEXICAN CORNBREAD CASSEROLE

Steps:

• Preheat oven to 400F.
• Dump the ground beef into a large saute pan over medium-high heat.
• Crumble the ground beef well as it cooks.
• Once the ground beef is fully cooked, drain the grease from the pan and reduce the heat to medium.
• Without draining any of the cans, add the cream style corn, canned corn and Rotel to the pan.
• Stir all of the ingredients together well.
• Add the taco seasoning, salt, pepper and onion powder to the pan.
• Stir well and leave to simmer and thicken for 5 minutes.
• After 5 minutes, remove the pan from the heat and add 2 cups of the shredded cheese to the pan.
• Stir until the cheese is melted.
• Dump the mixture into a greased 9 x 1 3 inch baking dish and spread it out evenly.
• Pour the cornbread mix into a large mixing bowl.
• Add the eggs and milk to the bowl with the cornbread mix.
• Stir until no large chunks remain.
• Pour the cornbread batter over the ground beef mixture in the baking dish.
• Place the dish in the oven and bake the casserole until the cornbread is starting to brown on top. 17-20 minutes.
• Remove the dish from the oven and sprinkle the remaining cup of shredded cheese on top of the cornbread.
• Return the dish to the oven and continue baking until the cheese on top is completely melted. 4-5 minutes.
• Remove the casserole from the oven and allow it to sit for a few minutes before scooping and serving.
• Enjoy!

CHILI BEEF CORNBREAD CASSEROLE

Steps:

• Preheat oven to 375°. In a large skillet, cook beef over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Stir in cornstarch, onion, chili powder and garlic powder. Stir in tomato sauce. Cook and stir 2 minutes or until thickened. Remove from heat., In a large bowl, whisk flour, cornmeal, sugar and baking powder. In another bowl, whisk eggs, milk and oil until blended; stir in corn. Add to flour mixture; stir just until moistened. Stir in cheese., Spread half the batter into a greased 2-qt. baking dish. Top with beef mixture. Spread remaining batter over filling., Bake, uncovered, until a toothpick inserted in cornbread portion comes out clean, 25-30 minutes. Let stand 5 minutes before serving. If desired, serve with sour cream and salsa.

VELVEETA CHEESY CHILI CORNBREAD CASSEROLE

Steps:

• Heat oven to 425ºF.
• Brown meat in large skillet; drain. Return meat to skillet; stir in 3/4 cup water. Add Vegetables and Seasoning Mix; stir. Bring to boil; cook 1 min. Simmer on medium-low heat 5 min., stirring frequently. Stir in tomatoes. Spoon into 2-qt. casserole sprayed with cooking spray; cover with Cheese Sauce.
• Add remaining water to Cornbread Mix; stir until blended. Spread over cheese sauce.
• Bake 17 to 19 min. or until filling is heated through and topping is golden brown.

GROUND BEEF GREEN CHILI CASSEROLE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a medium sized casserole dish.
• In a medium skillet over medium heat, cook the ground beef until evenly browned; drain fat.
• Place half of the tortillas on the bottom of the prepared casserole dish and spread with half of the onion, cheese, ground beef and chiles. Layer with the remaining tortillas, onion, half of the remaining cheese, ground beef and chiles.
• In a medium bowl, dilute the soup with milk and pour over the top of the casserole. Bake in the preheated oven for 30 minutes. Sprinkle with the remaining cheese and bake for another 5 to 10 minutes, or until the cheese has melted.

BEEFY CORNBREAD CASSEROLE

Steps:

• In a large skillet, cook the beef, onion and peppers over medium heat until meat is no longer pink; drain and set aside. In a small bowl, combine the cornbread mix, salt, baking soda, corn, milk, oil and eggs., Pour half in a greased 13x9-in. baking dish. Layer with half of the cheese and all of the beef mixture. Top with remaining cheese. Carefully spread remaining batter over top. , Bake, uncovered, at 350° until a toothpick inserted in the center comes out clean, 40-45 minutes.

CORNBREAD-CHILI CASSEROLE

Steps:

• Preheat the oven to 375 degrees F.
• In a large skillet over medium heat, heat the oil until shimmering, about 2 minutes. Add the onion and saute until soft, about 5 minutes. Add the ground beef to the onion and saute, breaking it up with a spoon, until browned and cooked through, 8 to 10 minutes. Drain off any excess fat. Stir in the salsa, corn, vegetable broth, chili powder, cumin, 1 teaspoon salt and 1/2 teaspoon pepper. Transfer the mixture into a 9-by-13-inch baking dish, smoothing into an even layer.
• In a large bowl, mix together the corn muffin mix with about 1 1/2 cups milk, or just enough to make it easy to spread. Spread it thinly over the chili mixture. Bake until browned to top, 30 to 35 minutes. Remove from the oven and set aside for 10 minutes to allow the casserole to set. Top with the Cheddar and sour cream before serving.

BEEF AND GREEN CHILI CORNBREAD CASSEROLE

Steps:

• 1. Pre-heat oven to 400 degrees. Prepare cornbread as per directions on box. Set aside
• 2. Brown hamburger until no longer pink. Drain off grease. place back into skillet and add sauce and beans mix thoroughly
• 3. In a 9x11 greased baking dish place beef mixture and spread out evenly. top with cornbread and bake until bread is cooked all the way through.

BEEF, BEAN AND CORNBREAD CASSEROLE

Steps:

• Cook first 3 ingredients in a large saucepan, coated with cooking spray, over medium-high heat, stirring until beef crumbles and is no longer pink. Drain and pat with paper towels. Wipe dripping from skillet with a paper towel.
• Return beef mixture to skillet. Stir in tomato sauce and next 5 ingredients. Cover and cook over medium-low heat for 10 minutes. Pour into a lightly greased 2 quart baking dish.
• Prepare cornbread batter according to package directions using skim milk. Pour over beef mixture.
• Bake at 400 degrees F for 30 minutes or until lightly browned.

GREEN CHILE ENCHILADA CASSEROLE

Steps:

• Preheat oven to 350 degrees. Lightly spray a *large casserole dish with non-stick cooking spray. Brown the meat with onions in a large skillet. Season with seasoning salt and pepper. Drain off grease. Stir in the diced green chilies and refried beans until mixture is smooth. Remove from heat.
• Soften the corn tortillas in the microwave or oven and evenly distribute the mixture in the middle of the corn tortillas. Roll each one up and place seam down in the baking dish. Pour the green enchilada sauce over the top evenly covering the tortillas. Bake for 25 minutes. Remove from oven and spread the cheese evenly on top. Place back in oven for 5 minutes and serve.

GREEN CHILE CORN CASSEROLE

Steps:

• Preheat the oven to 350°F. Spray a 9x13 rectangular baking dish with cooking spray or grease with a little cooking oil.
• In a large bowl, whisk together all of the ingredients and pour into the prepared baking dish.
• Cook for 65 minutes or until lightly browned on top.
• Garnish with fresh chives and corn kernels, if desired.

GREEN CHILE CASSEROLE

Steps:

• Preheat oven to 350ºF.
• In a saucepan, combine the soup, milk, and the 3/4 of the cheese, reserving the remaining 1/4 for topping the casserole. Once the cheese is melted, stir in the green chiles.
• In a skillet, brown the beef with the onions. Add in the oregano, garlic powder and salt.
• In a well greased 9×13 casserole dish, layer half of the tortilla strips. Spread 1/2 of the beef mixture on top, followed by 1/2 of the cheese mixture. Repeat layers. Sprinkle reserved cheese on top.
• Bake in preheated oven until heated through and cheese is melted, about 30 minutes. Let the casserole sit for 10-15 minutes before serving if you want the slices to hold together.

CHILI CORNBREAD CASSEROLE RECIPE

Steps:

• Preheat oven to 375F. Spray a 2-quart baking dish with non-stick cooking spray.
• Heat a large non-stick skillet over medium-high heat and cook ground beef, onion, garlic, chili powder, cumin and kosher salt until browned, stirring occasionally.
• Stir in diced tomatoes & green chilies and tomato sauce. Transfer ground beef mixture to prepared baking dish.
• In medium bowl combine corn muffin mix, egg, cream style corn, 3/4 cup cheese and milk until blended and spread over beef mixture.
• Sprinkle with remaining 1/4 cup cheese and bake 25 minutes or until cornbread topping is baked through and mixture is hot and bubbly.
• Sprinkle with cilantro.
• Serving Suggestion: Serve with your favorite chili toppings such as sour cream, sliced fresh jalapenos and salsa!

GROUND BEEF CASSEROLE WITH CORNBREAD CRUST

Steps:

• Preheat oven to 425°F. Lightly grease a 2-quart baking dish; set aside.

BEEF - CORNBREAD CASSEROLE

Steps:

• Preheat oven to 375°F/190°C.
• Brown meat with"Hot Shot" seasoning, breaking it apart; drain.
• Add onion, garlic and chili powder; saute until onion is translucent.
• Mix in cornstarch and then add tomatoes; let simmer on low while assembling the cornbread.
• Stir together the flour, cornmeal and baking powder; in a seperate bowl whisk the eggs, milk, oil and corn then stir into flour mix until well blended.
• Stir in cheese.
• Pour meat into a 13x9 inch (3L oblong) casserole dish; spread batter evenly over meat and sprinkle with a bit more cheese.
• Bake for 45 minutes or until bread is done and golden brown.

GROUND BEEF GREEN CHILI CASSEROLE (FREEZER MEAL OPTION)

Steps:

• Brown meat and onion together. Drain fat.
• Combine chiles, soup, milk, olives, garlic, sour cream, and salt and pepper to make sauce.
• Alternate tortillas, sauce, meat, and cheese in a 9 x 13-inch baking dish.
• Top with cheese and bake in preheated oven at 350˚F/175°C for 1 hour.

JALAPENO CHILI CORNBREAD CASSEROLE

Steps:

• Preheat oven to 375 degrees.
• Heat a 10-inch cast iron pan over medium-high heat. Add ground beef and onion. Break ground beef apart as it cooks.
• When there is no more pink in the ground beef, add chili seasoning and water. Simmer for 1 minute. Add remaining ingredients and simmer for 3 minutes.
• In a medium bowl, mix together cornmeal, flour, sugar, baking soda, and salt.Add eggs, buttermilk, butter, and the diced jalapeno. Mix.Stir in half the cheese.
• Spoon cornbread mixture over filling. Sprinkle the remaining cheese on top and arrange the jalapeno slices on top of the cheese.Place pan on a rimmed baking sheet in case there is any overflow.
• Bake for 35 to 40 minutes. Check it after 25 to 30 minutes and if it is getting brown on top, place a piece of aluminum foil loosely on top of it.Note: Check to make sure the bottom of the cornbread layer is set before you take it out of the oven. It may need an extra 5 minutes or so to fully cook the cornbread.