Homemade Chili Casserole

Victoria Russell


I made this for my family one night & they loved it! They wanted more! It's delicious & great for those cold nights.

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About 9-12


15 Min


25 Min



Blue Ribbon Recipe

Notes from the Test Kitchen:
The Crew and I really enjoyed this easy dinner. We loved the chili topping layers. It's a great alternative to a regular bowl of chili. If you think this is too spicy, just adjust the heat to your liking. This is winter comfort food all the way.


2 can(s)
dark kidney beans
2 can(s)
light kidney beans
2 can(s)
red beans
1 lb
ground beef, thawed
2 can(s)
tomato sauce
1 pkg
chili seasoning
chili powder
4 c
shredded cheddar cheese
1 box
corn bread mix

Directions Step-By-Step

Preheat oven to 425 degrees Fahrenheit (or whatever the temp is on the corn bread mix box). Make corn bread mixture as directed on box.
Make the chili: Mix ground beef, beans, tomato sauce, & chili powder to your liking. Add salt & pepper if you'd like. Heat up.
In a 9"x13" GREASED pan, layer the chili evenly. Top the chili with the cheddar cheese as second layer, & top the corn bread mix over the cheese & spread evenly.
Put in oven until corn bread top is completely baked (about 25 minutes - time varies on type of corn bread). Enjoy!

About this Recipe

Course/Dish: Casseroles
Main Ingredient: Beans/Legumes
Regional Style: American
Collection: Casserole Crazy