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One Dish Chili Casserole

Serves 4
Time 45 min
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.
Special Diets:
Ingredients
  • Olive spray oil
  • 1 pound cornbread
  • 1 (15.0-ounce) can low-sodium vegetarian bean chili
  • 1 (15.0-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 or Cheddar cheese
  • 3 green onions, sliced
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.

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.
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  • Olive spray oil
  • 1 pound cornbread
  • 1 (15.0-ounce) can low-sodium vegetarian bean chili
  • 1 (15.0-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 or Cheddar cheese
  • 3 green onions, sliced