The Pioneer Woman Tasty Kitchen
Profile Photo

Tex-Mex Chili with Cornbread

0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep:

Cook:

Level: Intermediate

System:

8
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

This gluten-free recipe is perfect for heading into fall.

Ingredients

  • 1 whole Onion, Diced
  • 1 whole Red Pepper, Seeded And Diced
  • 2 pounds Ground Beef
  • 1 package Bob's Red Mill Corn Bread, 20 Ounce Bag (Gluten Free)
  • ⅓ cups Oil Or Melted Butter
  • 2 whole Eggs
  • 1-½ cup Milk (Substitute Rice Milk For Non-dairy)
  • 1 package Frozen Corn (12 Ounce Size)
  • 1 can Refried Beans (16 Ounce Size)
  • 1 can Black Beans (rinsed And Drained) 16 Ounce Size
  • 2 jars Chi Chi's Mild Salsa (16 Ounce Jars Each)

Preparation

Preheat oven to 375 F. In a medium skillet over medium-high heat, add chopped onion and red pepper and cook till soft, about 7 to 8 minutes. Remove veggies from the pan and put them onto a plate; set aside.

In the same pan cook beef until no longer pink and cooked through. Remove from heat and set aside when done.

Meanwhile in a large mixing bowl empty contents of Bob’s Red Mill cornbread mix, melted butter (or oil), eggs and milk and beat with an electric mixer or stand mixer until well incorporated. Set aside.

In another large mixing bowl add frozen corn, re-fried beans, black beans and the salsa along with the beef, onions and peppers. Stir together and once stirred scoop it into a 9 X 13 inch casserole dish. Make sure mixture is level. Spoon the cornbread mixture on top. Try to get it as even as possible.

Bake at 375 F for 35 minutes or until a fork inserted in the center comes out clean through the cornbread. Enjoy!

No Comments

You must be logged in to post a comment.

No Reviews

You must be logged in to post a review.

Related Recipes

Vegetarian Chicken & Broccoli Casserole
Profile Photo by Sarah from the Vegetarian Food Lab in Main Courses
Creamy and satisfying just like the classic casserole, but this comforting...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 6 Level: Easy


Dorito Taco Casserole
Profile Photo by Erin in Main Courses
Turn taco night into a quick and easy casserole with layers...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 6 Level: Easy


Mom’s Baked Bean Casserole
Profile Photo by Stephanie | Girl Versus Dough in Main Courses
Five ingredients (including bacon!) turn into one sweet, salty and super...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Easy


Jalapeno Popper Chicken Casserole
Profile Photo by Andrea in Main Courses
All the great flavors of jalapeno poppers in an easy and...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 8 Level: Easy


Vegetable Pot Pie
Profile Photo by Jennifer Kimbrell in Main Courses
Homemade vegetable pot pie filled with carrots, peas and broccoli in...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 3 Level: Easy