Total Time
45mins
Prep 10 mins
Cook 35 mins

This casserole is a quick weeknight meal served with a salad. I have been making it for years and my family loves it.

Ingredients Nutrition

Directions

  1. Heat oven to 425 degrees.
  2. In large skillet brown onion, beef, and garlic.
  3. Drain off fat.
  4. Stir in olives, pinto beans, tomato sauce, sugar, and chili powder.
  5. Cook until heated through and bubbling; continue cooking for 15 minutes.
  6. Pour meat mixture into 9-inch square baking pan; set aside.
  7. In mixing bowl stir together 1 cup cheese, cornmeal, flour, milk, egg, butter, baking powder, and salt.
  8. Spread cornbread mixture over meat mixture.
  9. Bake for 20 minutes or until a toothpick inserted in cornbread comes out clean.
  10. Remove from oven; sprinkle with 1 cup cheese.
Most Helpful

4 5

Good and filling. Great for a rainy fall day.

3 5

This was a little bland to me, but I like my chili a little spicier. I haven't given up on this recipe, and I will try it again, but this time I'll add some cayenne, more chili powder, and cumin (which I added this time). I think it has possibilities, but just a little less "potent" that I would have like. Sorry.

5 5

This recipe is DELICIOUS!! If you love chili and corn bread together it dosn't get any better! My family likes to top it with a dollop of sour cream, very good.