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Cornbread-Chili Casserole

Trisha Yearwood
  • 75 minutes
  • Serves 6

INGREDIENTS

1 1/2

lbs Ground beef, lean

1

Onion, medium

1

bag Shoepeg corn, frozen whole kernel white

1/4 cup

Vegetable broth

3

boxes Cornbread muffin mix

2 tbsp

Mexican chili powder, hot

1

Salt and freshly ground black pepper

1 tbsp

Vegetable oil

1 tsp

Cumin, ground

1 cup

Cheddar

1/4 cup

Sour cream

1 1/2 cups

Whole milk

1 1/2 cups

Mild salsa (medium or hot if preferred)

1 person Recommend This Recipe