Ingredients:
1 lb ground beef
1 onion, diced
2 cloves garlic, minced
1 (14 oz) can diced tomatoes
1 (6 oz) can tomato paste
½ cup beef broth
1 cup corn (canned or frozen)
1 can black beans, drained and rinsed
¼ cup chopped cilantro
1 teaspoon cumin
1 teaspoon oregano
Salt and pepper, to taste
1 tablespoon chili powder
1 box cornbread mix (e.g., Jiffy mix)
1 cup shredded cheddar cheese
Instructions:
Cook the Beef Mixture:
In a large stockpot, cook the ground beef, diced onion, and minced garlic over medium heat until the beef is browned and the onions are translucent.
Add Tomatoes & Seasonings:
Stir in the diced tomatoes, tomato paste, and beef broth. Mix well.
Add the corn, black beans, chopped cilantro, cumin, oregano, salt, pepper, and chili powder.
Bring to a gentle boil, then reduce the heat and let it simmer for about 10 minutes.
Preheat the Oven & Prepare the Dish:
Preheat your oven to 375°F (190°C).
Lightly grease a 9x13-inch baking dish with cooking spray.
Prepare the Cornbread Batter:
In a separate bowl, mix the cornbread batter according to the package instructions.
Assemble the Casserole:
Pour the prepared cornbread batter evenly into the bottom of the baking dish.
Ladle the chili mixture over the cornbread base.
Sprinkle the shredded cheddar cheese over the top.
Bake:
Bake for about 30 minutes, or until the cornbread is fully cooked and golden brown.
Serve & Enjoy:
Let the casserole cool slightly before serving.
Note:
This dish is a fun twist on traditional chili and cornbread—serving the cornbread as the base gives it a layered, almost lasagna-like feel!