Ingredients
Scale
- 1 pound ground beef
- 1 onion, chopped
- 1 (15 ounce) can kidney beans, drained and rinsed
- 1 (15 ounce) can diced tomatoes, undrained
- 1 (8 ounce) can tomato sauce
- 1 (4 ounce) can chopped green chilies, undrained
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
- 1 (8.5 ounce) package cornbread mix
- 1 egg
- 1/3 cup milk
- 1 cup shredded cheddar cheese
Instructions
- Preheat oven to 375 degrees F (190 degrees C).
- Brown ground beef and onion in a large skillet over medium heat. Drain excess fat.
- Stir in kidney beans, diced tomatoes, tomato sauce, green chilies, chili powder, cumin, garlic powder, salt, and pepper. Bring to a simmer.
- Pour the chili mixture into a 9×13 inch baking dish.
- Prepare cornbread mix according to package directions, using egg and milk.
- Pour cornbread batter evenly over the chili mixture.
- Bake for 20-25 minutes, or until cornbread is golden brown and a toothpick inserted into the center comes out clean.
- Sprinkle with shredded cheddar cheese and bake for an additional 5 minutes, or until cheese is melted and bubbly.
- Let stand for 5 minutes before serving.
Notes
- For a spicier casserole, add a pinch of cayenne pepper to the chili.
- You can substitute ground beef with ground turkey or lamb.
- Serve with a dollop of sour cream or a sprinkle of fresh cilantro.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Casserole
- Method: Baked
- Cuisine: American
- Diet: Low Fat
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 10g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 80mg