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Chili and Cornbread Casserole

already cooked this dish.
  • Total: 59min
    Preparation: 59min
  • Portions: 8.00
  • Difficulty: Intermediate


  • 1 Pound Ground Beef
  • 1 Pack MAGGI SEASON UP All Purpose (10g)
  • 1 Tablespoon Chili powder
  • 1/2 Tablespoon Ground Geera / Cumin
  • 1 Teaspoon Cornstarch
  • 2 cubes MAGGI Chicken Tomato Cubes
  • 3/4 Teaspoon Paprika
  • 1/2 Teaspoon Ground Coriander
  • 1/4 Teaspoon Cayenne pepper
  • 2 Cans Tomato sauce (8oz.)
  • 1 Can Whole kernel corn, drained
  • 1 Can Black beans, rinsed and drained
  • 1 1/2 Cups CARNATION Light Evaporated Milk , divided
  • 2 Packs Cornbread and Muffin Mix (184g)
  • 2 Large Eggs
  • 1 Can Green Chili peppers (270g) , drained
  • 1 1/2 Cups Cheddar cheese, grated (divided)


    1. Season beef with Season Up and leave to marinate for 15 minutes in fridge.

    2. For CHILI SEASONING MIX: In a small bowl combine well chili powder, cumin, cornstarch, Chicken Tomato Cubes, paprika, coriander and cayenne pepper. Set aside.

    3. Cook beef in a large skillet over medium high heat until no longer pink, drain. Stir in chili seasoning, tomato sauce, corn, beans and 3/4 cup of Evaporated milk. Bring to a boil, reduce heat. Simmer for 5 minutes, stirring occasionally. Pour mixture into prepared baking dish.

    4. Combine cornbread mix, remaining CARNATION Light Evaporated milk, eggs, green chili peppers and 1 cup shredded cheese in medium bowl, stir until just moistened. Spread mixture over meat filling. Sprinkle with remaining ½ cup cheese.

    5. Bake in preheated oven at 350°F (180°C) for 15 to 20 minutes or until lightly browned. Let stand for 10 minutes before serving.

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