Chili Cornbread Bake

12 Servings

Ingredients :

  • 1 lb. lean ground beef
  • 1 packet (1.4 oz.) taco or chili seasoning mix
  • 2 cans (8 oz. each) tomato sauce
  • 1 can (15 1/4 oz.) no-salt added whole-kernel corn, drained
  • 1 can (15 oz.) black beans, rinsed and drained
  • 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk, divided
  • 2 boxes (8.5 oz. each) dry corn muffin mix
  • 2 large eggs
  • 1 can (4 oz.) diced green chilies, undrained
  • 1 1/2 cups (6 oz.) shredded cheddar cheese, divided

Directions :

PREHEAT oven to 400° F. Grease 13 x 9-inch baking dish.COOK beef in large skillet over medium-high heat until no longer pink; drain. Stir in chili seasoning, tomato sauce, corn, beans and 3/4 cup evaporated milk. Bring to a boil, reduce heat. Simmer for 5 minutes, stirring occasionally. Pour mixture into prepared baking dish.

COMBINE corn muffin mix, remaining evaporated milk, eggs, chilies and 1 cup shredded cheese in medium bowl; stir until just moistened. Spread mixture over meat filling. Sprinkle with remaining 1/2 cup cheese.

BAKE for 15 to 20 minutes or until lightly browned. Let stand for 10 minutes before serving.

Serving suggestion: Serve along with chopped avocado, sour cream and salsa.

Nutrition Facts

Serving Size: 1/12 of Recipe

Servings Per Recipe: 12

Amount Per Serving

  • Smartpoints: 8
  • Calories: 240
  • Total Fat: 10g
  • Saturated Fat: 5g
  • Cholesterol: 60mg
  • Sodium: 700mg
  • Carbohydrates: 28g
  • Dietary Fiber: 1g
  • Sugars: 8g
  • Protein: 12g
Print Friendly
(Visited 7 times, 1 visits today)