Cornbread Chili Casserole

Cornbread Chili Casserole

This oven-baked casserole is made up of layers. First, a spicy-sweet green-chili cornbread crust. Next is the layer of chili made with ground beef, chili beans, and seasonings in a thick and flavorful tomato chili sauce. Next is a layer of melted cheese and finally a crunchy corn chip topping. Feeds a crowd. Bakes in 30 minutes with minimal prep that can be done in advance.

Course Dinner

Cuisine American

Recipe Type Baked, Beans, Beef, Casseroles, High-Protein Meals, Jalapeño, Rainy Day, Served Hot, Spicy

Skill Level Easy

Prep Time 25

Cook Time 35

Total Time 1

Servings

Calories 733kcal

Author Angela G.

Ingredients

Chili

2 lbs ground beef
1 cup chopped white onion (1 medium-large onion)
16 oz chili beans
30 oz tomato sauce

Chili Seasonings

2 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
1 teaspoon oregano
1 tablespoon beef bouillon
salt and pepper to taste

Cornbread Crust

1 cup cornmeal
1 cup all-purpose flour
¼ cup sugar or honey
2 teaspoon baking powder
1 teaspoon salt
2 eggs
1 cup milk
4 oz can chopped green chiles

Crunchy Topping

2 cups shredded cheddar cheese
8 oz corn chips more or less as desired

Optional Garnishes

sour cream
sliced green onions

Instructions

Prep oven and baking dish. Preheat the oven to 350ºF. Spray 13 x 9 casserole dish with non-stick cooking spray or use a little oil or butter.
Prepare chili. Add ground beef and onion to a skillet over medium-high heat. Cook and stir until beef is browned and onions lightly caramelize.
Add salt and pepper to taste.
Stir in tomato sauce, chili beans, chili powder, garlic powder, onion powder, smoked paprika, oregano, and beef bouillon. Reduce heat and let simmer while mixing the cornbread crust.
Prepare cornbread layer. Mix cornmeal, flour, sugar, baking powder, sugar, and salt in a bowl to combine. Or use cornbread mix.
Add milk, egg and green chilis, stirring until well combined.
Spread cornbread batter in the bottom of the casserole dish in an even layer.
Layer chili, cheese, and corn chips. Add chili with sauce on top of the cornbread mixture; spreading in an even layer.
Sprinkle on cheese next, in an even layer.
Crumble corn chips on top of cheese.
Bake. Oven bake for 35 minutes. Cover loosely with foil if corn chips begin to brown.
Garnish and serve. Makes 9 servings. When chili is bubbling and cheese is completely melted, remove from oven. Spoon onto plates or bowl and top with garnishes if desired.

Notes

The topping is best using the smaller corn chips (not the dipper size).
Save time by using chili seasoning mix and cornbread mix.
Use leftover chili if you have some available.

Nutrition