Jiffy Chili Cornbread Casserole
A hearty and flavorful casserole combining chili, cornbread, and cheese for a satisfying meal.
Ingredients
Main ingredients
- 1 tablespoon olive oil
- 1 small onion, minced
- 1 pound ground beef
- 1 15 ounce can dark red kidney beans
- 1 12 ounce can tomato sauce
- 1 cup frozen corn
- 1.25 ounce package mild chili seasoning mix
- 1 teaspoon seasoned salt (such as LAWRY'S®)
- 1 teaspoon white sugar
- 1 teaspoon brown sugar
- 0.5 teaspoon garlic powder
- 2 dashes Worcestershire sauce
- 7.5 ounce package cornbread mix (such as Jiffy®)
- 0.33333334326744 cup milk
- 1 egg egg
- 1 cup shredded Cheddar cheese
Instructions
- Preheat oven to 375°F (190°C).
- Sauté onion in olive oil until soft, then add ground beef and cook until browned. Drain grease.
- Add beans, tomato sauce, corn, chili seasoning, salts, sugars, garlic, and Worcestershire; cook until heated through. Spread evenly in skillet.
- Mix cornbread ingredients until lumpy; drop spoonfuls over chili and smooth out.
- Bake for 15 minutes, add cheese, and bake 5 more minutes until melted. Rest 5 minutes before serving.
Notes
For a spicier version, add hot sauce or jalapeños.