chili and cornbread bake

Name: Chili and cornbread bake
Prep time: 20 min
Cook time: 30 min
Yield: 4
Cuisine: Mexican
Ingredients: - spicy cornbread batter - see link; - chili, leftover or store bought; 1 cup(s) cheddar, shredded; 1 cup(s) pepperjack or monterry jack, shredded; 2 - russet potates, sliced into thin rounds; 1 tablespoon(s) olive oil; 1 teaspoon(s) mrs. dash southwest chipolte

(3 RATINGS)

129 Pinches 5 Photos

Lynn Socko

San Angelo, TX

Updated on Dec 12, 2011

This tastes kind of like a cheesy tamale! I came up with this as another way to use leftover chili.

Rate

prep time 20 Min

cook time 30 Min

method Bake

yield 4-6 serving(s)

Ingredients

- spicy cornbread batter - see link
- chili, leftover or store bought
1 cup cheddar, shredded
1 cup pepperjack or monterry jack, shredded
2 - russet potates, sliced into thin rounds
1 tablespoon olive oil
1 teaspoon mrs. dash southwest chipolte

How To Make chili and cornbread bake

Step 1

https://www.justapinch.com/recipe/lynn-socko/spicy-cornbread/quick-easy-vegetarian-savory-bread?k=spicy+cornbread&p=2&o=r

Step 2

https://www.justapinch.com/recipe/lynnsocko/lynns-chili/chili?k=my+texas+chili&p=1&o=r
Step 3

Wash or peel potatoes, slice VERY thin rounds, toss in bowl with about a tablespoon of olive oil and season with Mrs. Dash.
Step 4

Spray 9x11 baking dish, or equal size cast iron skillet with non stick cooking spray. Layer potatoes on bottom, Sprinkle with cheddar, Pour chili on top of cheddar evenly, Sprinkle with pepperjack cheese, Pour cornbread batter over top.
Step 5

Bake on 400° for 30 min or till cornbread is golden brown. Let cool for about 10 min. Cut and serve upside down, garnish with sour cream, more cheese, pico de gallo, or salsa.
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