Description

This Cornbread Chili Casserole is a hearty, comforting one-dish meal perfect for family dinners. Ground beef is simmered with chili beans, tomatoes, and seasoning to create a rich chili base, topped with a cheesy cornbread batter that bakes to a golden finish. This casserole combines savory chili flavors with a slightly sweet cornbread topping, making it an easy and satisfying meal.

Ingredients

Scale

Chili Mixture

1 tablespoon olive oil
1 pound ground beef
1 can (15 oz) chili beans, drained
1 can (14.5 oz) diced tomatoes
1 packet chili seasoning mix

Cornbread Topping

1 box Jiffy cornbread mix
1/4 cup milk
1 large egg
1 cup shredded cheddar cheese, divided

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Instructions

Preheat Oven: Preheat the oven to 375°F (190°C) to prepare for baking the casserole.
Cook Beef: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the ground beef and cook, stirring occasionally, until browned and fully cooked, about 6-8 minutes.
Simmer Chili: Stir in the drained chili beans, diced tomatoes (with their juice), and the chili seasoning mix into the cooked beef. Reduce heat and let the mixture simmer gently for 10 minutes to blend the flavors.
Prepare Cornbread Batter: In a separate bowl, combine the Jiffy cornbread mix with 1/4 cup milk, 1 egg, and half of the shredded cheddar cheese. Mix until just combined.
Assemble Casserole: Grease a 9×13-inch baking dish. Spread the chili mixture evenly in the dish. Pour the prepared cornbread batter over the chili layer, spreading gently and evenly.
Add Cheese and Bake: Sprinkle the remaining shredded cheddar cheese on top of the cornbread layer. Place the casserole in the preheated oven and bake for 25-30 minutes, or until the cornbread is golden brown and cooked through.
Cool and Serve: Remove the casserole from the oven and let it cool for about 5 minutes before serving to allow it to set.

Notes

For a spicier casserole, add chopped jalapeños or a dash of hot sauce to the chili mixture while simmering.
You can substitute ground turkey or chicken for ground beef for a leaner option.
Make sure not to overmix the cornbread batter to keep it light and fluffy.
If you prefer a crispier top, place under the broiler for 1-2 minutes at the end of baking, watching closely to prevent burning.
This casserole can be stored in the refrigerator for up to 3 days and reheated in the oven.