Fill this chili cornbread bake with everything good: cornbread stuffing, kidney beans, salsa and more. Beef Chili Cornbread Bake is a hearty comfort food.
What You Need
Original recipe yields 6 servings
1-1/2 lb. lean ground beef
1 can (15 oz.) kidney beans, undrained
1 can (8 oz.) tomato sauce
1 cup TACO BELL® Thick & Chunky Salsa
1 cup KRAFT Shredded Cheddar Cheese
1-1/2 cups hot water
1 pkg. (6 oz.) STOVE TOP Cornbread Stuffing Mix
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Let's Make It
Heat oven to 400ºF.
Brown meat in large skillet; drain. Return to skillet. Stir in beans, tomato sauce and salsa. Spoon into 2-qt. casserole sprayed with cooking spray; sprinkle with cheese.
Add hot water to stuffing mix; stir just until moistened. Spoon over ingredients in casserole dish.
Bake 30 min. or until heated through.
Omit salsa. Prepare recipe as directed, decreasing oven temperature to 375ºF, increasing water to 1-2/3 cups and adding 1 Tbsp. chili powder to the browned meat along with the beans, tomato sauce and salsa.
Calories From Fat
% Daily Value*
Total Fat 15g
Saturated Fat 7g
Trans Fat 0g
Total Carbohydrates 37g
Dietary Fibers 7g
* Percent Daily Values are based on a 2,000 calorie diet.
6 servings, about 1-1/3 cups each
* 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.