Description
This Chili and Cornbread Casserole is a hearty, comforting one-pan meal that’s perfect for weeknight dinners, potlucks, or cozy weekends. A bold, meaty chili made with ground beef, beans, tomatoes, and spices gets topped with a golden cornbread crust that bakes right in the oven. It’s the ultimate easy dinner recipe with tons of flavor and minimal cleanup. Whether you’re looking for dinner ideas, a quick casserole, or a family-friendly comfort food, this dish hits the mark for delicious, reliable food ideas.
Ingredients
1 pound ground beef
1 can (15 oz) kidney beans, drained and rinsed
1 can (15 oz) pinto beans, drained and rinsed
1 medium onion, chopped
3 cloves garlic, minced
2 tablespoons tomato paste
1 can (15 oz) diced tomatoes
2 tablespoons chili powder
1 teaspoon cumin
1 teaspoon smoked paprika
1 teaspoon salt
1/2 teaspoon black pepper
1 box (8.5 oz) cornbread mix
1/3 cup milk (as per package instructions)
1 egg (as per package instructions)
1/2 cup shredded cheddar cheese (optional)
2 tablespoons sliced green onions (optional, for topping)
1/4 cup sour cream (optional, for topping)
Instructions
1. Brown the ground beef in a large skillet over medium-high heat, breaking it up with a spoon until cooked through. Drain excess grease.
2. Add chopped onions and minced garlic, and cook for 2–3 minutes until softened.
3. Stir in tomato paste, diced tomatoes, chili powder, cumin, smoked paprika, salt, and pepper. Let it simmer for 10 minutes.
4. Add the drained beans and stir well. Let simmer another 5 minutes. Add a splash of water or broth if too thick.
5. Transfer the chili mixture into a greased 9×13-inch baking dish and spread evenly.
6. Prepare the cornbread batter in a bowl according to package instructions (usually milk and egg). Mix in cheddar cheese if using.
7. Spread the batter evenly over the chili layer.
8. Bake at 375°F (190°C) for 25–30 minutes until the top is golden and a toothpick comes out clean.
9. Let rest for 5–10 minutes before serving. Top with sour cream, cheese, and green onions if desired.
Notes
Let the casserole rest before slicing—it helps everything hold together better.
Make sure the chili is thick to avoid soggy cornbread.
For added flavor, stir cheese or jalapeños into the cornbread batter before baking.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 5g
- Sodium: 780mg
- Fat: 21g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 6g
- Protein: 22g
- Cholesterol: 85mg
Keywords: chili and cornbread casserole, easy dinner, comfort food, one-pan meal, casserole recipe