Beef And Green Chili Cornbread Casserole Recipes

CHILI BEEF CORNBREAD CASSEROLE

Steps:

• Preheat oven to 375°. In a large skillet, cook beef over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Stir in cornstarch, onion, chili powder and garlic powder. Stir in tomato sauce. Cook and stir 2 minutes or until thickened. Remove from heat., In a large bowl, whisk flour, cornmeal, sugar and baking powder. In another bowl, whisk eggs, milk and oil until blended; stir in corn. Add to flour mixture; stir just until moistened. Stir in cheese., Spread half the batter into a greased 2-qt. baking dish. Top with beef mixture. Spread remaining batter over filling., Bake, uncovered, until a toothpick inserted in cornbread portion comes out clean, 25-30 minutes. Let stand 5 minutes before serving. If desired, serve with sour cream and salsa.

GROUND BEEF GREEN CHILI CASSEROLE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a medium sized casserole dish.
• In a medium skillet over medium heat, cook the ground beef until evenly browned; drain fat.
• Place half of the tortillas on the bottom of the prepared casserole dish and spread with half of the onion, cheese, ground beef and chiles. Layer with the remaining tortillas, onion, half of the remaining cheese, ground beef and chiles.
• In a medium bowl, dilute the soup with milk and pour over the top of the casserole. Bake in the preheated oven for 30 minutes. Sprinkle with the remaining cheese and bake for another 5 to 10 minutes, or until the cheese has melted.

JIFFY® CHILI CORNBREAD CASSEROLE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Heat olive oil in a 10-inch cast iron skillet over medium heat; cook onion until soft, about 5 minutes. Stir in ground beef and cook until browned, about 5 minutes more. Drain grease.
• Add kidney beans, tomato sauce, corn, chili seasoning, salt, sugars, garlic powder, and Worcestershire sauce. Cook and stir until thoroughly heated, 5 to 10 minutes. Remove from heat and smooth out the top.
• Combine cornbread mix, milk, and egg together in a bowl. Mix until a slightly lumpy batter forms. Drop big spoonfuls of the cornbread mixture over the chili; smooth out to the edges of the skillet.
• Bake in the preheated oven until top starts to brown, about 15 minutes. Sprinkle Cheddar cheese on top and continue baking until cheese is melted, about 5 minutes more. Let casserole rest for 5 minutes before serving.

BEEF AND GREEN CHILI CORNBREAD CASSEROLE

Steps:

• 1. Pre-heat oven to 400 degrees. Prepare cornbread as per directions on box. Set aside
• 2. Brown hamburger until no longer pink. Drain off grease. place back into skillet and add sauce and beans mix thoroughly
• 3. In a 9x11 greased baking dish place beef mixture and spread out evenly. top with cornbread and bake until bread is cooked all the way through.

GROUND BEEF CASSEROLE WITH CORNBREAD CRUST

Steps:

• Preheat oven to 425°F. Lightly grease a 2-quart baking dish; set aside.

BEEF, BEAN AND CORNBREAD CASSEROLE

Steps:

• Cook first 3 ingredients in a large saucepan, coated with cooking spray, over medium-high heat, stirring until beef crumbles and is no longer pink. Drain and pat with paper towels. Wipe dripping from skillet with a paper towel.
• Return beef mixture to skillet. Stir in tomato sauce and next 5 ingredients. Cover and cook over medium-low heat for 10 minutes. Pour into a lightly greased 2 quart baking dish.
• Prepare cornbread batter according to package directions using skim milk. Pour over beef mixture.
• Bake at 400 degrees F for 30 minutes or until lightly browned.

GREEN CHILE ENCHILADA CASSEROLE

Steps:

• Preheat oven to 350 degrees. Lightly spray a *large casserole dish with non-stick cooking spray. Brown the meat with onions in a large skillet. Season with seasoning salt and pepper. Drain off grease. Stir in the diced green chilies and refried beans until mixture is smooth. Remove from heat.
• Soften the corn tortillas in the microwave or oven and evenly distribute the mixture in the middle of the corn tortillas. Roll each one up and place seam down in the baking dish. Pour the green enchilada sauce over the top evenly covering the tortillas. Bake for 25 minutes. Remove from oven and spread the cheese evenly on top. Place back in oven for 5 minutes and serve.

GREEN CHILE ENCHILADA CASSEROLE

Steps:

• Preheat the oven to 375˚. Melt the butter in a 12-inch cast-iron skillet over medium-low heat. Add the onion and cook until golden brown, 8 minutes.
• Remove the skillet from the heat and stir in the enchilada sauce, green chiles, and adobo sauce. Remove all but 2 tablespoons of the sauce to a bowl and reserve.
• Cover the sauce in the skillet with 4 tortillas so that they overlap slightly in the center and come up the sides a little.
• Top the tortillas with 1¼ cups cheese and half of the corn. Dollop half of the refried beans on top and drizzle with½ cup of the reserved green sauce. Add 4 more tortillas and repeat the layering process with 1¼ cups cheese, the remaining corn, the remaining beans, and ½ cup green sauce.
• Top with the remaining 5 tortillas and the remaining green sauce and cheese. Cover the skillet with foil and bake until hot and bubbly, about 35 minutes. Remove the foil and bake until set, another 10 minutes. Let stand about 10 minutes before serving. Top with pico de gallo and cilantro.

CORNBREAD-CHILI CASSEROLE

Steps:

• Preheat the oven to 375 degrees F.
• In a large skillet over medium heat, heat the oil until shimmering, about 2 minutes. Add the onion and saute until soft, about 5 minutes. Add the ground beef to the onion and saute, breaking it up with a spoon, until browned and cooked through, 8 to 10 minutes. Drain off any excess fat. Stir in the salsa, corn, vegetable broth, chili powder, cumin, 1 teaspoon salt and 1/2 teaspoon pepper. Transfer the mixture into a 9-by-13-inch baking dish, smoothing into an even layer.
• In a large bowl, mix together the corn muffin mix with about 1 1/2 cups milk, or just enough to make it easy to spread. Spread it thinly over the chili mixture. Bake until browned to top, 30 to 35 minutes. Remove from the oven and set aside for 10 minutes to allow the casserole to set. Top with the Cheddar and sour cream before serving.

GROUND BEEF GREEN CHILI CASSEROLE (FREEZER MEAL OPTION)

Steps:

• Brown meat and onion together. Drain fat.
• Combine chiles, soup, milk, olives, garlic, sour cream, and salt and pepper to make sauce.
• Alternate tortillas, sauce, meat, and cheese in a 9 x 13-inch baking dish.
• Top with cheese and bake in preheated oven at 350˚F/175°C for 1 hour.