Tex-Mex Chili Casserole
By á-167595
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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
Details
Preparation
Step 1
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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