Hi, I am Kate. Today, I’m gonna show you how to make chili & cornbread stuffing casserole recipe. Never skip a recipe of the day again. Here are our most recent easy family recipes to try. Nowadays, I’m gonna make it a little bit more unique. This is gonna smell and look 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 current trending foods in the world. It’s enjoyed by millions daily. It is easy, it is quick, it tastes delicious. Chili & Cornbread Stuffing Casserole is something which I have loved my whole life. They’re fine and they look wonderful.
To bewith this recipe, we must first prepare a few ingredients. You can cook 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
- Get 1-1/3 pound ground beef
- Prepare 15 ounces canned diced tomatoes
- Get 2 teaspoon ground cumin
- Make ready 15 ounces canned corn mostly drained of liquids
- Make ready 2/3 cup diced onion
- Take 1 teaspoon salt
- Prepare 1 teaspoon granulated garlic powder
- Get 1 teaspoon mustard powder
- Make ready 3 tablespoons tomato paste
- Prepare Casserole
- Take 6 ounces cornbread stuffing I used Pepperidge Farm
- Make ready 2 large egg
- Take 1 pint chicken broth broth
- Prepare 1 stalk celery diced
- Prepare 2/3 cup diced onion
- Take 2 cups extra sharp cheddar cheese
- Prepare Topping
- Make ready To taste jalapeno peppers pickled
- Get To taste sour cream
Instructions 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’s going to wrap this up for this special dish chili & cornbread stuffing casserole recipe. Thanks so much for reading. I am confident you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Let’s cook!
