Time 50m Yield 6 servings. Number Of Ingredients 16 Steps:
Preheat oven to 375°. In a large skillet, cook beef over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Stir in cornstarch, onion, chili powder and garlic powder. Stir in tomato sauce. Cook and stir 2 minutes or until thickened. Remove from heat., In a large bowl, whisk flour, cornmeal, sugar and baking powder. In another bowl, whisk eggs, milk and oil until blended; stir in corn. Add to flour mixture; stir just until moistened. Stir in cheese., Spread half the batter into a greased 2-qt. baking dish. Top with beef mixture. Spread remaining batter over filling., Bake, uncovered, until a toothpick inserted in cornbread portion comes out clean, 25-30 minutes. Let stand 5 minutes before serving. If desired, serve with sour cream and salsa.
Time 25m Yield 6 servings. Number Of Ingredients 9 Steps:
In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the beans, tomato sauce, tomatoes, garlic powder, salt and pepper. Simmer, uncovered, for 5 minutes. Stir in noodles; heat through.
Time 1h Yield 4 Number Of Ingredients 13 Steps:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium casserole dish. In a skillet over medium heat, cook the ground beef until evenly brown. Drain, and set aside. Heat the olive oil in a separate skillet over medium heat, and cook the onions until tender. Mix in the green pepper and peas, and season with chili powder and red pepper flakes. Stir the cooked beef, tomatoes, and tomato paste into the mixture. Reduce heat to low, and simmer 5 minutes. Mix in the kidney beans and corn. Spoon 1/2 the skillet mixture into the prepared casserole dish, and top with 1/2 the tortilla quarters. Layer with remaining skillet mixture. Cover and bake 25 minutes in the preheated oven. Remove cover, and top with remaining tortillas and cheese. Continue baking 10 minutes, or until cheese is melted and golden brown.
Time 40m Yield 6 Number Of Ingredients 9 Steps:
Preheat oven to 350 degrees F (175 degrees C). In a large skillet over medium high heat, saute the beef and onion for 5 to 10 minutes, or until meat is browned and onion is tender; drain fat. Add the celery, chili, tomatoes, taco sauce and corn. Heat thoroughly, reduce heat to low and allow to simmer. Meanwhile, prepare the noodles according to package directions. When cooked, place them in a 9x13 inch baking dish. Pour the meat mixture over the noodles, stirring well. Top with the cheese. Bake at 350 degrees F (175 degrees C) for 20 minutes, or until cheese is completely melted and bubbly.
Time 1h15m Yield 6 servings Number Of Ingredients 13 Steps:
Preheat the oven to 375 degrees F. In a large skillet over medium heat, heat the oil until shimmering, about 2 minutes. Add the onion and saute until soft, about 5 minutes. Add the ground beef to the onion and saute, breaking it up with a spoon, until browned and cooked through, 8 to 10 minutes. Drain off any excess fat. Stir in the salsa, corn, vegetable broth, chili powder, cumin, 1 teaspoon salt and 1/2 teaspoon pepper. Transfer the mixture into a 9-by-13-inch baking dish, smoothing into an even layer. In a large bowl, mix together the corn muffin mix with about 1 1/2 cups milk, or just enough to make it easy to spread. Spread it thinly over the chili mixture. Bake until browned to top, 30 to 35 minutes. Remove from the oven and set aside for 10 minutes to allow the casserole to set. Top with the Cheddar and sour cream before serving.
Time 1h Yield 10 serving(s) Number Of Ingredients 13 Steps:
Cook macaroni according to package directions. Meanwhile, in a large nonstick skillet, cook beef, onion & garlic over medium heat until meat is no longer pink, then drain. Preheat oven to 375 degrees F & coat a 13"x9" baking dish with nonstick cooking spray. Add tomatoes, beans, tomato paste, chilies & seasonings to beef mixture & stir to combine. Drain macaroni, then add it to the beef mixture, stirring to combine. Pour beef & macaroni mixture into the prepared baking dish, then cover & bake for 25-30 minutes or until bubbly. Uncover & sprinkle with the shredded cheese, then return to oven & bake another 5-8 minutes longer or until cheese is melted.
Time 1h Yield 8 Number Of Ingredients 11 Steps:
Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray. In 12-inch skillet, cook beef, onion and bell pepper over medium-high heat 9 to 11 minutes, stirring occasionally, until beef is thoroughly cooked; drain. Stir in tomatoes, kidney beans, barbecue sauce, taco seasoning mix and chili powder. Heat to boiling, stirring frequently. Separate dough into 8 biscuits. Transfer beef mixture to baking dish; top with biscuits. Bake 25 to 30 minutes or until biscuits are thoroughly baked and golden brown. Sprinkle cheese over top; bake 5 minutes longer or until cheese is melted. Garnish with green onions.
Time 40m Yield 6 Number Of Ingredients 11 Steps:
Heat oven to 400°F. In 12-inch skillet, cook ground beef over medium-high heat, stirring occasionally, until thoroughly cooked; drain. Stir in salsa, kidney beans, tomatoes, corn, chili powder and cumin. Cook 3 to 4 minutes, stirring occasionally, until thoroughly heated. Meanwhile, make cornbread as directed on pouch, using milk. Spoon cornbread batter around outside edge of ungreased 12x8-inch (2-quart) glass baking dish. Spoon hot beef mixture into center. (Casserole will be full.) Bake 18 minutes. Sprinkle with cheese; bake 4 to 5 minutes longer or until cheese is melted and cornbread is deep golden brown. Sprinkle with green onion just before serving.
More about “chili beef casserole recipes”
Yield 6 servings Number Of Ingredients 4 Steps:
In a bowl, add the chili and tomato sauce and stir to combine. Add a layer of the chili mixture to the bottom of a 9x9-inch (23x23-cm) baking pan. Top with a layer of tortillas, a layer of chili, and sprinkle with cheese. Repeat until all ingredients are used, making sure the top layer is cheese. Cover and refrigerate for at least 3 hours, up to overnight. Preheat oven to 350˚F (180˚C). Remove the casserole from the refrigerator and let sit for 10 minutes on your counter. Poke three toothpicks in the casserole, and cover with tin foil, so that the foil doesn’t touch the cheese layer. Bake for 30-40 minutes, or until cheese is melted. Cut and serve. Enjoy!
