Chili Casserole

Submitted by Mint Chocolate Chick

"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."

 

• Ready In: 55mins
• Ingredients: 9
• Serves: 6

ingredients

• 453.59 g ground beef
• 1 medium onion
• 297.66 g can chili
• 396.89 g can diced tomatoes, drained
• 396.89 g can black beans, drained
• 396.89 g can kernel corn, drained
• your favorite cornbread
• canned jalapeno slices (optional)
• 236.59 ml shredded cheddar cheese (optional)

directions

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