Chili & Cornbread Stuffing Casserole.
You can cook Chili & Cornbread Stuffing Casserole using 20 ingredients and 5 steps. Here is how you cook it.
Ingredients of Chili & Cornbread Stuffing Casserole
- You need of Chili.
- It's 1-1/3 pound of ground beef.
- It's 15 ounces of canned diced tomatoes.
- Prepare 2 teaspoon of ground cumin.
- It's 15 ounces of canned corn mostly drained of liquids.
- Prepare 2/3 cup of diced onion.
- It's 1 teaspoon of salt.
- Prepare 1 teaspoon of granulated garlic powder.
- Prepare 1 teaspoon of mustard powder.
- You need 3 tablespoons of tomato paste.
- It's of Casserole.
- You need 6 ounces of cornbread stuffing I used Pepperidge Farm.
- It's 2 of large egg.
- It's 1 pint of chicken broth broth.
- You need 1 stalk of celery diced.
- It's 2/3 cup of diced onion.
- It's 2 cups of extra sharp cheddar cheese.
- Prepare of Topping.
- You need To taste of jalapeno peppers pickled.
- It's To taste of sour cream.
Chili & Cornbread Stuffing Casserole step by step
- Dice the green bell pepper and dice the onion. Split the onion amount in half. One half for the Stuffing mixture and the rest to the chili. Add the spices, onion, and bell pepper to the ground beef and brown it. When the pink is mostly gone add the spices. Simmer the chili covered for 20 minutes..
- Preheat the oven 400°Fahrenheit. Give the chili mixture a good stir. Add in the corn and tomatoes. Drain the corn a bit but don't drain the tomatoes. Simmer the chili mixture for 25 minutes. Add the eggs and broth to the cornbread Stuffing, and mix well. Let sit for 7-8 minutes. Shred the cheese..
- Mix the cheese with the stuffing mixture. Add the tomato paste to the chili mixture stir it in well. Simmer 12 minutes..
- Add the stuffing mixture to the chili mixture, and mix well level it out and put in the hot oven. Bake for 45-50 minutes uncovered. Let rest covered for 15 minutes..
- Add the jalapeno, sour cream, and serve. I hope you enjoy!!!!!.
