Ingredients
8
8 servings
- •1 tablespoon olive oil
- •1 small onion, minced
- •1 pound ground beef
- •1 (15 ounce) can dark red kidney beans
- •1 (12 ounce) can tomato sauce
- •1 cup frozen corn
- •1 (1.25 ounce) package mild chili seasoning mix
- •1 teaspoon seasoned salt (such as LAWRY'S®)
- •1 teaspoon white sugar
- •1 teaspoon brown sugar
- •0.5 teaspoon garlic powder
- •2 dashes Worcestershire sauce
- •1 (7.5 ounce) package cornbread mix (such as Jiffy®)
- •0.33333334326744 cup milk
- •1 egg
- •1 cup shredded Cheddar cheese
Instructions
- Preheat the oven to 375 degrees F (190 degrees C).
- Heat olive oil in a 10-inch cast iron skillet over medium heat; cook onion until soft, about 5 minutes. Stir in ground beef and cook until browned, about 5 minutes more. Drain grease.
- Add kidney beans, tomato sauce, corn, chili seasoning, salt, sugars, garlic powder, and Worcestershire sauce. Cook and stir until thoroughly heated, 5 to 10 minutes. Remove from heat and smooth out the top.
- Combine cornbread mix, milk, and egg together in a bowl. Mix until a slightly lumpy batter forms. Drop big spoonfuls of the cornbread mixture over the chili; smooth out to the edges of the skillet.
- Bake in the preheated oven until top starts to brown, about 15 minutes. Sprinkle Cheddar cheese on top and continue baking until cheese is melted, about 5 minutes more. Let casserole rest for 5 minutes before serving.
Nutritional Facts
Per 8 servings
- Calories: 400
- Carbohydrate: 38g
- Fat: 19g
- Fiber: 5g
- Protein: 21g
- Sugar: 8g
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