Name: Cornbread Casserole
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: 1 tbsp. extra-virgin olive oil -; 1/2 onion, chopped -; 3 cloves garlic, minced -; 2 tbsp. tomato paste -; 1 lb. ground beef -; 1 tbsp. chili powder -; 1 tsp. ground cumin -; 1 tsp. dried oregano -; Kosher salt -; Freshly ground black pepper -; 1 (15-oz.) can kidney beans, drained -; 1 (28-oz.) crushed tomatoes -; 2 boxes Jiffy corn muffin mix -; 1 c. frozen corn -; 1 c. sour cream -; 4 tbsp. butter, melted -; 2 large eggs -; Sour cream, optional -; Shredded cheddar, optional -; Sliced green onions, optional -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Cornbread Casserole

1. 1 tbsp. extra-virgin olive oil -

2. 1/2 onion, chopped -

3. 3 cloves garlic, minced -

4. 2 tbsp. tomato paste -

5. 1 lb. ground beef -

6. 1 tbsp. chili powder -

7. 1 tsp. ground cumin -

8. 1 tsp. dried oregano -

9. Kosher salt -

10. Freshly ground black pepper -

11. 1 (15-oz.) can kidney beans, drained -

12. 1 (28-oz.) crushed tomatoes -

13. 2 boxes Jiffy corn muffin mix -

14. 1 c. frozen corn -

15. 1 c. sour cream -

16. 4 tbsp. butter, melted -

17. 2 large eggs -

18. Sour cream, optional -

19. Shredded cheddar, optional -

20. Sliced green onions, optional -

How to cook deliciously - Cornbread Casserole

1. Stage

Preheat oven to 400°. In a large pot over medium heat, heat oil. Add onion and cook until soft, 5 minutes. Stir in garlic and cook until fragrant, 1 minute more, then add tomato paste, stirring to combine. Add ground beef and cook until no longer pink. Drain fat.

2. Stage

Return beef mixture to skillet and add chili powder, cumin, and oregano and season with salt and pepper. Add kidney beans and crushed tomatoes. Bring chili to a boil, then reduce heat and let simmer, 20 minutes.