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Howard Test Kitchen: December 18, 2013

Cheesy Cornbread & Chili Bake
Chili and cornbread together at last! We've combined these two favorites in a casserole that is so good, no matter how full you are, you'll be saying "just one more bite!"

Serves: 8

Cooking Time: 55 min

What You'll Need:
  • 2 tablespoons vegetable oil
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 2 pounds ground beef campaignIcon

  • 1 (28-ounce) can crushed tomatoes
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon salt campaignIcon

  • 1 teaspoon black pepper
  • 2 (16-ounce) cans red kidney beans, drained
  • 1 (8-1/2-ounce) package corn muffin mix
  • 1 cup (4 ounces) shredded Mexican cheese blend
Make Festive Holiday Fudge Bites



What To Do:
  1. In a large pot over medium-high heat, heat oil; saute onion and garlic 5 minutes, or until tender. Add ground beef and brown 8 to 10 minutes, or until no pink remains; drain off excess liquid. Add remaining ingredients except muffin mix and cheese; mix well. Cover and simmer over low heat 20 to 25 minutes, or until thickened.
  2. Preheat oven to 375 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.
  3. Spoon chili into prepared baking dish. Prepare muffin mix as directed on package; stir in cheese. Spread mixture over chili.
  4. Bake 20 minutes, or until a toothpick inserted in center of cornbread topping comes out clean. Cool slightly and serve.






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