Cornbread Chili Bean Casserole

Cornbread Chili Bean Casserole

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Sherry LaMar


A sure crowd pleaser


★★★★★ 1 vote

55 Min
40 Min


  • 1 Tbsp
  • 1 medium
    onion, chopped
  • 1 1/2 lb
    ground chuck
  • 1 1/2 c
  • 1 can(s)
    15 ounce can of corn, drained
  • 1 c
    cheddar cheese, shredded
  • 1 can(s)
    hormel chili with beans
  • 1 dash(es)
    cumin, chili powder, salt, pepper
  • 1/4 c
  • 1 box
    7 - 8 ounce package or box cornbread mix
  • 1/3 c
    milk .........for the cornbread
  • 1 large
    egg......for the cornbread

How to Make Cornbread Chili Bean Casserole


  1. Heat oil in large skillet, saute onion until soft. Add beef, cook until no longer pink. Discard fat. Stir in the salsa, corn, Hormel Chili with Beans, water and the cheese, cumin, chili powder, salt and pepper.
  2. Spoon into a 7x13 (2-Quart) casserole dish, smooth the top. Follow the cornbread package directions. Spread a thin layer over the top of the casserole.
  3. Put the casserole on a parchment lined baking sheet and bake at 375 degrees for 40 minutes or so till the topping is cooked. Cool 10 minutes before serving

Printable Recipe Card

About Cornbread Chili Bean Casserole

Course/Dish: Beef Casseroles
Regional Style: Mexican

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