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    You are in: Home / Recipes / Chili Casserole Recipe
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    Chili Casserole

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    20 mins

    35 mins

    Mint Chocolate Chick's Note:

    This is a one-dish recipe I threw together a couple of years ago when we bought too many cans of chili on clearance. It is quick to make since you can use almost all canned or packaged materials. Since everything else in it is already cooked, you really only need to cook it enough to heat it through and bake the topping. You can also use fresh ingredients if you have them. You could also substitute vegan/vegetarian crumbles or pre-cooked rice for all or part of the meat.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Brown meat with onion.
    2. 2
      Drain.
    3. 3
      Combine meat (or vegan crumbles or pre-cooked rice), tomatoes, beans, corn, and chili.
    4. 4
      If you want it spicier, add jalapeño slices (I use 2-3, mashed in a garlic press).
    5. 5
      Spread into 9 x 13 baking dish or casserole.
    6. 6
      Top with cheese, if desired, and then corn bread batter.
    7. 7
      Bake according to corn bread directions.
    8. 8
      To use leftover or fresh ingredients, substitute 2 cups for each can, and 2-3 medium tomatoes.
    9. 9
      I prefer to use unsweetened cornbread. 1 envelope of mix is usually the right size.

    Ratings & Reviews:

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    Nutritional Facts for Chili Casserole

    Serving Size: 1 (250 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 355.9
     
    Calories from Fat 132
    37%
    Total Fat 14.7 g
    22%
    Saturated Fat 5.7 g
    28%
    Cholesterol 59.9 mg
    19%
    Sodium 618.5 mg
    25%
    Total Carbohydrate 35.4 g
    11%
    Dietary Fiber 9.0 g
    36%
    Sugars 5.5 g
    22%
    Protein 23.5 g
    47%

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