Tex-Mex Chili Casserole

Tex-Mex Chili Casserole
Tex-Mex Chili Casserole

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    # ground meat

  • 2

    cans kidney beans

  • 2

    cans Rotel tomatoes

  • 1

    medium onion

  • 1

    medium bell pepper

  • 1

    can whole kernel corn

  • 1

    T chili powder

  • 1

    clove minced garlic

  • Cornbread: (make two)

  • 1/2

    C corn meal

  • 1/2

    C flour

  • 2

    T sugar

  • 1 1/2

    t baking powder

  • 1

    C milk

  • 1

    egg

  • 1

    T olive oil

Directions

Preheat oven to 425 degrees. Heat nonstick skillet over medium high heat. Add ground beef, onions and bell pepper and brown. Drain excess oil. Drain the beans and corn; add to the pan with the tomatoes and spices. Simmer for 10 minutes. Cornbread: mix dry ingredients. Mix wet ingredients separately, then add to the dry, stirring just until moistened. Put meat mixture into a lightly sprayed square baking dish. Spread cornbread batter over the top. Bade for 10-12 minutes until the cornbread is thoroughly cooked.

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