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Cornbread-Chili Casserole


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  • 1 tablespoon vegetable oil
  • 1 medium onion, chopped
  • 1 1/2 pounds lean ground beef
  • 1 1/2 cups mild salsa (medium or hot if preferred)
  • 1 (11-ounce) can whole-kernel white shoepeg corn, drained
  • 1/4 cup vegetable stock
  • 2 tablespoons hot Mexican chili powder
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 (7- or 8-ounce) box cornbread muffin mix (I like Jiffy)
  • 1/2 cup whole milk
  • 1 cup shredded Cheddar cheese (about 4 ounces)
  • 1/4 cup sour cream


Preparation time 30mins
Cooking time 60mins


Step 1

Preheat the oven to 375 F. In a large skillet over medium heat, heat the oil until shimmering, about 2 minutes. Add the onion and saute until soft, 5 to 7 minutes. Add the ground beef to the onion, break up, and brown, 8 to 10 minutes. Drain any excess fat. Stir in the salsa, corn, vegetable stock, chili powder, cumin, salt, and pepper. Transfer the mixture into a 9 x 13-inch baking dish, smoothing into an even layer.

Mix the corn muffin mix with about 1/2 cup milk, or just enough to make it easy to spread. Spread it thinly over the chili mixture. Bake until browned on top, 30 to 35 minutes. Remove from the oven and set aside for 10 minutes to allow the casserole to set. Top with the cheese and sour cream before serving.


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