Cornbread Casserole with Cheese

Name: Cornbread Casserole with Cheese
Prep time: 30 min
Total time: 55 min
Yield: 10 servings
Ingredients: 1 lb. lean ground beef; 1 onion , chopped; 1 jalapeño pepper , seeded, finely chopped; 1 can (15 oz.) enchilada sauce; 1 can (15.5 oz.) black beans , rinsed; 1 tsp. garlic powder; 1 tsp. ground cumin; 1 pkg. (8.5 oz.) corn muffin mix; 1 pkg. (8 oz.) KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA

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Recipe by Kraft

Prep Time

30
min.

Total Time

55
min.

Servings

10 servings

Love serving chili with cornbread? This beefy, cheesy Cornbread Casserole with Cheese delivers on your favorite flavor combination, with super easy prep.

What You Need

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1 lb. lean ground beef
1 onion, chopped
1 jalapeño pepper, seeded, finely chopped
1 can (15 oz.) enchilada sauce
1 can (15.5 oz.) black beans, rinsed
1 tsp. garlic powder
1 tsp. ground cumin
1 pkg. (8.5 oz.) corn muffin mix
1 pkg. (8 oz.) KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA

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Make It

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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 sprayed with cooking spray.
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.

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Kitchen Tips
Nutrition

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.

Servings

10 servings

Nutritional Information

Serving Size 10 servings
AMOUNT PER SERVING
Calories	330

Total fat	15g
Saturated fat	7g
Cholesterol	70mg
Sodium	610mg
Carbohydrate	30g
Dietary fiber	4g
Sugars	8g
Protein	19g
% Daily Value
Vitamin A	6 %DV
Vitamin C	2 %DV
Calcium	20 %DV
Iron	15 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by roro7795 from We absolutely loved this meal. We absolutely loved this meal. If you’re planning to serve this to a family of four, then I say double up the ingredients. But this was just fine for my family of 3. I used a 2qt casserole dish, used a can of green chilies instead of jalapeños, didn’t use the whole can of black beans, and seasoned my meat with Lawry’s & black pepper along with the cumin and garlic. I used Marie Calendar Honey Butter cornbread mix (but didn’t use all of the batter) which provided a nice contrast to the spicy meat mixture, and I added chives to my cornbread mix. Making this again real soon…

Date published: 2012-08-01

Rated 5 out of 5 by AbigailElizabeth from What a great concept -- chili with a baked cornbread topping! What a great concept -- chili with a baked cornbread topping! :) My husband said this is in the top 5 of recipes I've ever made & we've been married for 6 years. I did make a couple changes which I would recommend! I used chili beans instead of black, fresh garlic (instead of powder) and added 1tsp dried southwest montreal seasoning (in addition to cumin). Side note - if you make as is - use an 8 x 8 with same amount of ingredients and only 1 cup cheese! Its perfect for 4 servings. I

Date published: 2012-10-01

Rated 5 out of 5 by SharBar01 from Great recipe and easy to prepare in a hurry. Great recipe and easy to prepare in a hurry. Next time I may make the meat mixture ahead and just reheat it. I knew the cornbread topping would be sticky so I just dropped the batter in small pieces all over the top and it worked fine. I did add 1/2 cup of canned corn because it was **** and needed used. I omitted the Jalapeno because I can not eat them. My husband had two servings which means he liked it!

Date published: 2015-11-16

Rated 5 out of 5 by kbannach from Very tasty dish. Very tasty dish. I made mine in a 2 qt casserole dish, so I didn't have the problem of not enough cornbread. That worked well for my family since they preferred more meat to cornbread. I did sprinkle a little taco seasoning into my meat while cooking as others suggested. I also used a small can of green chilies since I didn't have a jalapeno. Delicious!

Date published: 2012-05-02

Rated 5 out of 5 by Bandit5254 from Got so tired of the same old thing with hamburger. Got so tired of the same old thing with hamburger. This recipe is delicious! Everybody loved it and more than half of the family went back for seconds. There are also so many variations and different items that can be added to make it different every time. So looking forward to trying it out at a pot luck dinner. Thank you so much!!!

Date published: 2014-04-29

Rated 4 out of 5 by mskim0928 from I really enjoyed this recipe. I really enjoyed this recipe. It's easy to make, very tasty, and allows for leftovers (I live alone). I made the enchilada sauce from a packet (substituted tomato sauce for tomato paste and reduced the water to make the sauce), and used 2 Tbsp. of salsa verde instead of the jalapeno. I would use 2 packages of corn muffin mix since it didn't completely cover the meat mixture using just one (in my 13 X 9 pan anyway). I also added 1 Tsp. of chili powder. Yummy!

Date published: 2012-01-13

Rated 5 out of 5 by lmehl from This recipe was so yummy! 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!

Date published: 2013-02-07

Rated 5 out of 5 by Deerjordan from This recipe provided a great foundation for what turned out to be a smile winning,head knodding and... This recipe provided a great foundation for what turned out to be a smile winning,head knodding and second serving meal! I made some modifications to the original. I used a jar of salsa instead of enchilada sauce and added a pack of chili seasoning and taco seasoning to the meat. I also added a can of creamstyle corn to the cornbread recipe and but a layer of cheese between the meatsauce and the cornbread layer.

Date published: 2015-09-30