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Cornbread Topped Chili Casserole

Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 1½ pounds ground beef
  • 1 medium onion diced
  • 1 bell pepper diced
  • 2 cans 15 oz each kidney beans, drained and rinsed
  • 1 can 28 oz crushed tomatoes
  • 2 tablespoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • Salt and pepper to taste
  • 1 cup shredded cheddar cheese
  • 1 box 8.5 oz cornbread mix
  • Ingredients required by cornbread mix usually 1 egg and ⅓ cup milk

Method
 

  1. Preheat oven to 400°F; brown beef in a large oven-safe skillet or pot over medium-high, breaking it up.
  2. Cook onion and pepper with beef 5 minutes until softened; drain excess fat.
  3. Stir in beans, tomatoes, chili powder, cumin, garlic powder, salt, and pepper; simmer 10 minutes to meld flavors.
  4. Sprinkle cheddar evenly over chili; transfer to a greased 9x13-inch dish if skillet is not oven-safe.
  5. Prepare cornbread batter according to package; pour evenly over chili and cheese.
  6. Bake 20-25 minutes until cornbread is golden brown and a toothpick inserted in center comes out clean; cool 5 minutes before serving.