Scribd Logo
Upload

Welcome to Scribd!

  • 21 views

    Leftover Chili Cornbread Casserole

    Uploaded by

    Autochthon Gazette
    This recipe provides instructions for making a Chili Cornbread Casserole using leftover chili or ground beef, beans, and tomatoes to make chili. The casserole layers the chili on the bottom of a baking dish, tops it with shredded cheese if desired, and spoons cornbread batter over the chili before baking until the cornbread is done. It serves 8-10 and provides a warm, hearty meal.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    Leftover Chili Cornbread Casserole

    Uploaded by

    Autochthon Gazette
    21 views2 pages
    This recipe provides instructions for making a Chili Cornbread Casserole using leftover chili or ground beef, beans, and tomatoes to make chili. The casserole layers the chili on the bottom of a baking dish, tops it with shredded cheese if desired, and spoons cornbread batter over the chili before baking until the cornbread is done. It serves 8-10 and provides a warm, hearty meal.

    Original Description:

    Leftover Chili Cornbread Casserole

    Copyright

    © © All Rights Reserved

    Available Formats

    PDF, TXT or read online from Scribd

    Did you find this document useful?

    Is this content inappropriate?

    This recipe provides instructions for making a Chili Cornbread Casserole using leftover chili or ground beef, beans, and tomatoes to make chili. The casserole layers the chili on the bottom of a baking dish, tops it with shredded cheese if desired, and spoons cornbread batter over the chili before baking until the cornbread is done. It serves 8-10 and provides a warm, hearty meal.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    21 views2 pages

    Leftover Chili Cornbread Casserole

    Uploaded by

    Autochthon Gazette
    This recipe provides instructions for making a Chili Cornbread Casserole using leftover chili or ground beef, beans, and tomatoes to make chili. The casserole layers the chili on the bottom of a baking dish, tops it with shredded cheese if desired, and spoons cornbread batter over the chili before baking until the cornbread is done. It serves 8-10 and provides a warm, hearty meal.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 2

    YIELD: 8 SERVINGS

    Leftover Chili Cornbread Casserole


    You can either use leftover chili to make this Chili Cornbread
    Casserole or you can quick fry up some ground beef and add
    beans and tomatoes to make this leftover chili cornbread
    casserole. It's a warm and hearty meal.

    PREP TIME COOK TIME ADDITIONAL TIME


    45 minutes 25 minutes 40 minutes

    TOTAL TIME
    1 hour 50 minutes

    Ingredients

    For the Chili


    Use 2 quarts leftover chili OR use the recipe below
    3/4 pound ground beef
    1/2 small onion, diced
    1 (14 ounce) can tomato sauce
    1 (14 ounce) can diced tomatoes
    1 (14 ounce) can kidney beans, rinsed and drained. (this is a lot of kidney beans, feel free to use
    less or omit if desired.)
    1-2 tablespoons chili powder
    1 tablespoon cumin
    1 teaspoon salt
    1/2 teaspoon garlic powder
    1 tablespoon Worcestershire Sauce
    1/2 cup beef broth

    For the cornbread


    1/4 cup butter, melted
    1 cup milk
    1 large egg
    1 1/4 cups cornmeal
    1 cup flour
    1/2 cup granulated sugar
    1 tablespoon baking powder
    1/2 teaspoon salt
    4 ounces cheddar cheese, shredded, if desired
    Sour cream, for serving

    Instructions
    If you are using leftover chili, warm it up in a pan on the stove until bubbly. Otherwise, brown the
    ground beef in a large pot with the onion. Drain grease. Add the tomato sauce, diced tomatoes
    (undrained), and kidney beans. Stir in chili powder, cumin, salt, garlic powder, Worcestershire sauce
    and beef broth. Bring to a boil and simmer for 10 mins.
    Preheat oven to 350 F. To make the cornbread. Whisk together the melted butter, milk and egg in a
    large bowl. Gently stir in the cornmeal, flour, sugar, baking powder, and salt just until combined.

    Pour the warm chili into a deep 9 x 13 inch casserole dish. Top with shredded cheese, if desired.
    Spoon the cornbread batter over the top. Bake in a preheated oven for 20-25 minutes or until
    cornbread is done and springs back when touched.

    Serve warm with sour cream if desired.

    Nutrition Information: YIELD: 10 SERVING SIZE: 1/10th


    Amount Per Serving: CALORIES: 649 TOTAL FAT: 31g SATURATED FAT: 12g TRANS FAT: 1g
    UNSATURATED FAT: 13g CHOLESTEROL: 115mg SODIUM: 1845mg CARBOHYDRATES: 60g FIBER: 7g
    SUGAR: 16g PROTEIN: 35g
    Nutrition information may vary significantly based on ingredients used and portion sizes. We are not responsible the
    reliability of this data or your reliance on it. We are not responsible for the results of any recipe you try from this
    blog/website, Chocolatewithgrace.com. Your results may vary due to differences in ingredients, humidity, altitude, cooking
    temperatures, errors, or individual cooking abilities.

    © Mallory CUISINE: American / CATEGORY: Main


    http://chocolatewithgrace.com/leftover-chili-cornbread-casserole-more-ways-to-use-up-leftover-chili/

    Exclusive Member of Mediavine Food

    You might also like