Hello, I’m Kate. Today, we’re going to make chili & cornbread stuffing casserole recipe. Never skip today’s recipe. This is a simple recipe to try and is one of my family food recipes. Nowadays, I’m gonna make it a little bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Chili & Cornbread Stuffing Casserole Recipe
Chili & Cornbread Stuffing Casserole is one of the most well liked of recent trending foods on earth. It is enjoyed by millions every day. It is simple, it’s fast, it tastes yummy. Chili & Cornbread Stuffing Casserole is something that I have loved my entire life. They are nice and they look wonderful.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have chili & cornbread stuffing casserole using 20 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Chili & Cornbread Stuffing Casserole:
- Get Chili
- Take 1-1/3 pound ground beef
- Take 15 ounces canned diced tomatoes
- Get 2 teaspoon ground cumin
- Make ready 15 ounces canned corn mostly drained of liquids
- Get 2/3 cup diced onion
- Prepare 1 teaspoon salt
- Get 1 teaspoon granulated garlic powder
- Prepare 1 teaspoon mustard powder
- Prepare 3 tablespoons tomato paste
- Take Casserole
- Make ready 6 ounces cornbread stuffing I used Pepperidge Farm
- Take 2 large egg
- Take 1 pint chicken broth broth
- Get 1 stalk celery diced
- Prepare 2/3 cup diced onion
- Get 2 cups extra sharp cheddar cheese
- Get Topping
- Get To taste jalapeno peppers pickled
- Get To taste sour cream
Steps to make Chili & Cornbread Stuffing Casserole:
- Dice the green bell pepper and dice the onion. Split the onion amount in half. One half for the Stuffing mixture and the rest to the chili. Add the spices, onion, and bell pepper to the ground beef and brown it. When the pink is mostly gone add the spices. Simmer the chili covered for 20 minutes.
- Preheat the oven 400°Fahrenheit. Give the chili mixture a good stir. Add in the corn and tomatoes. Drain the corn a bit but don’t drain the tomatoes. Simmer the chili mixture for 25 minutes. Add the eggs and broth to the cornbread Stuffing, and mix well. Let sit for 7-8 minutes. Shred the cheese.
- Mix the cheese with the stuffing mixture. Add the tomato paste to the chili mixture stir it in well. Simmer 12 minutes.
- Add the stuffing mixture to the chili mixture, and mix well level it out and put in the hot oven. Bake for 45-50 minutes uncovered. Let rest covered for 15 minutes.
- Add the jalapeno, sour cream, and serve. I hope you enjoy!!!!!
So that is going to wrap this up with this distinctive dish chili & cornbread stuffing casserole recipe. Thank you very much for reading. I’m confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Happy cooking.
