Chili Casserole With Cornbread - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Chili and cornbread are a match made in heaven. Now try it all in one easy dish -- simply delicious!
Ingredients
- 1 lb lean (at least 80%) ground beef
- 1 jar (16 oz) Old El Paso™ salsa
- 2 cups Progresso™ red kidney beans, drained (from 19-oz can)
- 2 cups Muir Glen™ organic diced tomatoes, undrained (from 28-oz can)
- 1 1/2 cups frozen corn
- 3 teaspoons chili powder
- 1 teaspoon cumin
- 1 package (6.5 to 8.5 oz) cornbread mix
- Margarine, if required by mix
- Egg, if required by mix
- 1/3 cup shredded Cheddar cheese
- 1 tablespoon sliced green onions
Instructions
- Heat oven to 400 °F. In 10-inch skillet, cook beef over medium-high heat, stirring frequently, 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 mix as directed on package using milk and, if required, margarine and egg. 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. Just before serving, sprinkle with green onions.
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