Main dishes

Cheesy Cornbread Casserole

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photo by:kraft

Love serving chili with cornbread? This beefy dish delivers on your favorite flavor combination, with super-easy prep.

time

prep:

30 min

total:

55 min

servings

total:

10 servings

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What You Need

lb. lean ground beef

onion, chopped

jalapeño pepper, seeded, finely chopped

can (15 oz.) enchilada sauce

can (15 oz.) black beans, drained

tsp. garlic powder

tsp. ground cumin

pkg. (8.5 oz.) corn muffin mix

pkg. KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA, divided

Make It

HEAT oven to 350ºF.

BROWN meat with onions and peppers in large skillet. Stir in next 4 ingredients; cook and stir 3 min. or until heated through. Spoon into 13x9-inch baking dish.

PREPARE muffin batter as directed on package; stir in cheese. Spread over meat mixture.

BAKE 20 min. or until toothpick inserted in center of cornbread topping comes out clean. Cool slightly.

Kraft Kitchens Tips

Serving Suggestion

Serve with your favorite steamed vegetable to round out the meal.

Make Ahead

Prepare meat mixture. Refrigerate 3 to 4 days, or freeze up to 1 month. When ready to use, spoon into baking dish. (Thaw first, if frozen.) Top with muffin batter and continue as directed.

Special Extra

Bump up the flavor by stirring chopped canned chipotle peppers in adobo sauce or chopped fresh chives into muffin batter before using as directed.

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danamccormick

posted:4/6/2013

I added a red pepper, fresh parsley and a can of diced tomatoes. I was making this for a toddler so I had to limit the seasoning. I used garlic powder, cumin, paprika, salt and pepper. It was very good. The cornbread doesn't go far.

lonnie28

posted:4/2/2013

I don't care for enchilada sauce, so I put a can of rotel, kidney beans with juice & taco seasoning packet with 3/4 water, and it was delicious.

davidsonslady

posted:3/30/2013

My husband loved, loved, loved this!!! Will for sure make this again!!!!!

FayeCripps

posted:3/22/2013

We loved this!

lmehl

posted:2/6/2013

This recipe was so yummy! My young children liked it too, so that is a win! Instead of the enchilada sauce (my kids don't like) I used a can of petite diced tomatoes, instead of the jalapeno I diced half a red bell pepper and threw in a small can of diced green chiles. I also used ground turkey as many others did, as well as fresh garlic. I included with the cumin a teaspoon of chili powder (it didn't seem like chili without it!) and half a teaspoon of salt. Delish! A little hard to spread the cornbread mixture over the entire casserole (the edges were left without, but as it cooked it spread). I didn't have the cheese with a touch of Phili, so I just added a couple tablespoons of cream cheese to two cups of shredded cheddar. So yummy! Oh, and threw on some diced green onions on top. Definitely will make again!

loismcconomy

posted:1/26/2013

I didn't like the flavor, the cornbread was too thick.

jhalen

posted:1/21/2013

Really good! My family is never too excited to eat leftovers, so I was excited to try this with leftover chili. I warmed the chili first before putting it in the baking pan, then topped with the cornbread mixture as instructed.

ednajacbro

posted:1/17/2013

I have made this casserole several times, each time it seems to get better. However, I used ground turkey instead of ground beef,and I used fresh dice garlic instead of garlic powder. Left overs taste even better. I served this dish with fresh steam green beans.

slt5186

posted:1/7/2013

My husband and I absolutely LOVED this!! I highly recommend it if you like a Mexican taste :)

jackie4019

posted:1/6/2013

Everyone in my family loved this recipe. I will make it again. Mine looked just like the picture. I used salsa instead of sauce. That made it a little thicker. With a vegetable this was plenty for my family of 7.