This "Chili Cheese Cornbread Casserole" is one of those recipes I love, because not only does it taste wonderful, it all bakes in one dish. Add a salad, like the Mexican Salad or some Spanish Rice and dinner is done! We just love this casserole! Here is what you will need:
1 lb. ground chuck or beef
1/2 cup chopped sweet onion
1 pkg. taco seasoning mix, plus the water called for
1 tsp. chili powder
1/4 tsp. black pepper
pinch of cayenne (optional)
1 (15 oz.) can of chili beans, undrained
2 (8.5 oz.) pkgs. Jiffy Cornbread mix
2 eggs, beaten
1 cup sour cream
1/4 cup buttermilk (can use regular milk)
1 (15 oz.) can cream style corn
1 (15 oz.) can whole kernel corn, drained
1 (4 oz.) can diced green chilies
2 cups shredded Monterrey Jack Cheddar blend
Preheat oven to 350 degrees.
In a large skillet brown the ground chuck or beef with the diced onion until browned. Drain any excess grease. Add the taco seasoning, water it calls for, chili powder, black pepper, and cayenne if you are using it. You know I like a heat to things, but if you don't leave it out.
Now add the chili beans and bring it up just to slight boil, than turn down to low .
In a mixing bowl stir the cornbread mixes, eggs, sour cream, buttermilk, cream style corn, whole kernel corn and green chilies together until smooth.
Pour half of the cornbread batter in a 9"x13" baking dish that has been sprayed well with nonstick spray.
Now spread the meat mixture over the cornbread layer. Sprinkle with 1 cup of the cheese.
Pour the rest of the cornbread mixture over the meat and place in a preheated 350 degree oven for 45 -50 minutes. The last 10 minutes of cooking pull it out and sprinkle the top with the other cup of the shredded cheddar cheese!
When it comes out the cheese on top is melted and bubbly. Allow to sit for about 5 minutes before cutting in squares!
You can serve this just as is...
Or dress it up with toppings of your choice. I like sour cream, salsa and green onions! This is so yummy and it's good warmed over the next day also!