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

Ham and Cheese Strata
Profile Photo by The House Mouse in Main Courses
Put your pantry to work with this family favorite. Use this...
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


Brussel Sprout Casserole with Bacon & Gorgonzola
Profile Photo by Climbing Grier Mountain in Main Courses
Move over kale, Brussels sprouts are taking over the veggie world,...
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: 4 Level: Easy


Quinoa Turkey Taco Bake
Profile Photo by Andrea Massaro // Chocolate & Sea Salt in Main Courses
This simple and healthy weeknight Mexican casserole comes together in a...
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


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


Vegan Rutabaga Casserole
Profile Photo by Rachel Hanawalt in Main Courses
A savory vegan casserole that features rutabaga and sweet potatoes. So...
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: 4 Level: Easy