One Dish Chili Casserole

One Dish Chili Casserole

Rated:
Recipe Rating: 3.89741
Serves 4
This layered one-pot dish can be assembled quickly and popped into the oven to bake while you're helping the kids with their homework (or finishing your own). This version is meatless, but there's nothing to stop you from sprinkling ground beef that has been seasoned and browned between the layers, if you like. Serve with a spinach salad on the side for a complete meal.
Ingredients: 
  • Olive spray oil
  • 1 pound cornbread
  • 1 (15-ounce) can lower-sodium vegetarian bean chili
  • 1 (15-ounce) can no-salt-added kidney or black beans, drained and rinsed
  • 1 (12.5-ounce) jar medium salsa
  • 1 1/2 cup shredded Monterey Jack & Cheddar cheese
  • 3 green onions, sliced
You must be signed in to use shopping lists. Sign in or create account
Cancel
Method: 
Preheat the oven to 350°F. Lightly coat a 9-inch square baking dish with spray oil. Crumble half of the cornbread into the baking dish.

Combine chili, beans and salsa in a large bowl. Spoon chili mixture evenly over cornbread. Crumble remaining cornbread over chili mixture. Sprinkle with cheese.

Bake in the top third of the oven until the cheese is melted and golden brown, about 30 minutes. Allow to sit 5 to 10 minutes before serving. Sprinkle with green onions before serving.
Nutritional Info: 
Per Serving: 590 calories (180 from fat), 20g total fat, 9g saturated fat, 55mg cholesterol, 1480mg sodium, 80g carbohydrates, (13 g dietary fiber, 23g sugar), 26g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.