Yield: 8 servings

Slow Cooker Chili Cornbread Casserole

Slow Cooker Chili Cornbread Casserole

Hearty chili with a great taco flavor, all topped with a yummy cheese and cornbread layer!

Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes


  • 1 lb ground beef
  • 1 cup bell pepper, chopped
  • 1 cup frozen corn
  • 1/2 cup onion, chopped
  • 2 1/2 tbsp taco seasoning mix, (1 store-bought packet)
  • 1 can condensed tomato soup
  • 1 tsp salt
  • 1/4 tsp pepper
  • 1 cup shredded cheese (needed on day of cooking)
  • 1 box Jiffy cornbread mix (needed on day of cooking)
  • ingredients to make cornbread mix (needed on day of cooking)


For the freezer bag:

  1. Label a gallon-size freezer bag with name, date and cooking instructions.
  2. Place all ingredients (except shredded cheese and cornbread mix and its ingredients) into bag.  Squeeze out air and seal tightly.  Freeze.

To make:

  1. Remove bag from freezer and allow to thaw overnight in the refrigerator.
  2. Empty contents of bag into slow cooker.  Cook on LOW for 4-6 hours until ground beef is cooked through.
  3. Break up cooked beef and stir to combine.
  4. Sprinkle shredded cheese on top of chili, but do not stir it in.
  5. Follow the directions for making the cornbread batter.  Gently spoon or pour the cornbread batter over the top of the chili and cheese.
  6. Cover and cook on HIGH for 1 more hour, until cornbread is fully cooked.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 318Total Fat: 16gSaturated Fat: 7gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 69mgSodium: 846mgCarbohydrates: 22gFiber: 2gSugar: 7gProtein: 21g

Nutrition information provided as an estimate only.

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