Yield: 8 servings
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
Ingredients
- 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)
Instructions
For the freezer bag:
- Label a gallon-size freezer bag with name, date and cooking instructions.
- Place all ingredients (except shredded cheese and cornbread mix and its ingredients) into bag. Squeeze out air and seal tightly. Freeze.
To make:
- Remove bag from freezer and allow to thaw overnight in the refrigerator.
- Empty contents of bag into slow cooker. Cook on LOW for 4-6 hours until ground beef is cooked through.
- Break up cooked beef and stir to combine.
- Sprinkle shredded cheese on top of chili, but do not stir it in.
- Follow the directions for making the cornbread batter. Gently spoon or pour the cornbread batter over the top of the chili and cheese.
- Cover and cook on HIGH for 1 more hour, until cornbread is fully cooked.
Nutrition Information:
Yield:
8Serving Size:
1Amount 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.