Hello, I am Kate. Today, we’re going to prepare chili cornbread stuffing casserole recipe. Never skip today’s recipe. This is a easy recipe to try and is one of my family food recipes. This time, I am going to make it a bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Chili Cornbread Stuffing Casserole Recipe
Chili Cornbread Stuffing Casserole is one of the most popular of recent trending foods on earth. It’s easy, it is quick, it tastes yummy. It’s appreciated by millions every day. Chili Cornbread Stuffing Casserole is something which I’ve loved my entire life. They’re fine and they look wonderful.
To bewith this recipe, we must first 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:
- Make ready Chili
- Make ready 1-1/3 pound ground beef
- Prepare 15 ounces canned diced tomatoes
- Prepare 2 teaspoon ground cumin
- Make ready 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
- Make ready 1 teaspoon mustard powder
- Make ready 3 tablespoons tomato paste
- Get Casserole
- Get 6 ounces cornbread stuffing I used Pepperidge Farm
- Get 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
- Make ready To taste jalapeno peppers pickled
- Take 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 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!!!!!
So that is going to wrap this up with this exceptional dish chili cornbread stuffing casserole recipe. Thanks so much for your time. I am sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Happy cooking.
