Hello, I’m Kate. Today, we’re going to make chili & cornbread stuffing casserole recipe. Never miss today’s recipe. This is a very easy recipe to try and is one of my family food recipes. This time, I am going to make it a little bit tastier. 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 easy, it is fast, it tastes yummy. It is enjoyed by millions every day. Chili & Cornbread Stuffing Casserole is something that I’ve loved my whole life. They are nice and they look wonderful.
To get started with this particular recipe, we have to 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
- Prepare 2 teaspoon ground cumin
- Prepare 15 ounces canned corn mostly drained of liquids
- Make ready 2/3 cup diced onion
- Make ready 1 teaspoon salt
- Take 1 teaspoon granulated garlic powder
- Prepare 1 teaspoon mustard powder
- Prepare 3 tablespoons tomato paste
- Prepare Casserole
- Take 6 ounces cornbread stuffing I used Pepperidge Farm
- Make ready 2 large egg
- Prepare 1 pint chicken broth broth
- Get 1 stalk celery diced
- Prepare 2/3 cup diced onion
- Make ready 2 cups extra sharp cheddar cheese
- Make ready Topping
- Get To taste jalapeno peppers pickled
- Prepare 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 sausage 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 for this exceptional dish chili & cornbread stuffing casserole recipe. Thank you very much for reading. I’m sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Happy cooking.
