Chili and Cornbread Casserole
- 0 people already cooked this dish.
Total: 59minPreparation: 59min
- Portions: 8
- Difficulty: Intermediate
Recipe ingredients saved
Season beef with Season Up and leave to marinate for 15 minutes in fridge.
For CHILI SEASONING MIX: In a small bowl combine well chili powder, cumin, cornstarch, Chicken Tomato Cubes, paprika, coriander and cayenne pepper. Set aside.
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.
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.
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.