Chili Corn Bread Bake
A hearty, cheesy casserole combining spicy chili flavors with tender ground beef and corn muffin topping. Perfect for family dinners or gatherings, this dish offers a comforting blend of savory, cheesy, and mildly spicy notes, making it a crowd-pleaser for those craving a satisfying, flavorful meal.
Ingredients
Instructions
- Brown ground beef in a skillet, stirring until crumbly.
- Drain excess fat. Add chopped onion and green bell pepper. Cook for several minutes, stirring often.
- Stir in salt, chili seasoning mix, and tomato sauce.
- Spoon the beef mixture into a 9 x 13-inch baking dish.
- Combine corn muffin mix and evaporated milk in a bowl and mix well.
- Spread the muffin batter evenly over the casserole.
- Top with shredded Cheddar cheese.
- Bake at 400°F for 20 to 25 minutes or until golden brown.
Tips & Substitutions
For a twist, consider substituting ground turkey or chicken for the beef. You can also add ingredients like black beans or corn for extra texture and flavor. If you prefer a spicier dish, incorporate jalapeños or a dash of hot sauce into the beef mixture. Be sure to mix the corn muffin batter just until combined to keep it fluffy.
Serving Suggestions
Serve the Chili Corn Bread Bake with a side salad or some sautéed vegetables for a balanced meal. It pairs beautifully with a dollop of sour cream or a sprinkle of fresh cilantro on top. Consider serving it alongside a refreshing beverage like iced tea or lemonade for a complete dining experience.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, cover the dish with foil and warm it in the oven at 350°F until heated through, about 20-25 minutes. You can also microwave individual portions for a quicker option.
Nutrition & Diet Analysis (per serving)
Each serving of Chili Corn Bread Bake contains roughly 622 calories, with 22g protein, 64g carbohydrates, and 31g fat. It is an excellent source of protein (43% of the Daily Value), calcium (27% of the Daily Value), and iron (23% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 2819mg per serving (123% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this recipe ahead of time?
Yes, you can prepare the beef mixture and the corn muffin batter separately a day in advance. Store them in the refrigerator, then assemble and bake just before serving. This is a great way to streamline your cooking if you're hosting guests.
What can I use instead of cheddar cheese?
If you want to switch up the cheese, Monterey Jack or pepper jack would work well for a milder or spicier flavor, respectively. Alternatively, you can use a dairy-free cheese if you're looking for a vegan option.
Can I freeze leftovers?
Yes, this dish freezes well. Allow it to cool completely, then wrap it tightly in plastic wrap and aluminum foil, or store in a freezer-safe container. It can be frozen for up to 2 months. Thaw in the refrigerator before reheating.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).