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We hope you got insight from reading it, now let’s go back to chili & cornbread stuffing casserole recipe. You can have chili & cornbread stuffing casserole using 20 ingredients and 5 steps. Here is how you achieve it.
The ingredients needed to make Chili & Cornbread Stuffing Casserole:
- Provide Chili
- You need 1-1/3 pound ground beef
- Provide 15 ounces canned diced tomatoes
- Provide 2 teaspoon ground cumin
- Get 15 ounces canned corn mostly drained of liquids
- Use 2/3 cup diced onion
- Get 1 teaspoon salt
- Use 1 teaspoon granulated garlic powder
- Take 1 teaspoon mustard powder
- Take 3 tablespoons tomato paste
- Take Casserole
- Provide 6 ounces cornbread stuffing I used Pepperidge Farm
- You need 2 large egg
- Prepare 1 pint chicken broth broth
- Use 1 stalk celery diced
- Prepare 2/3 cup diced onion
- Prepare 2 cups extra sharp cheddar cheese
- Take Topping
- Use 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!!!!!
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