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4.41
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5
votes
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
mins
Cook Time
6
hours
hrs
Total Time
6
hours
hrs
10
minutes
mins
Course:
Freezer Meal Recipes
Cuisine:
American
Keyword:
chili, Cornbread, crockpot freezer meal, Mexican chili, slow cooker
Servings:
8
servings
Calories:
318
kcal
Author:
Candi
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
Serving:
1
g
|
Calories:
318
kcal
|
Carbohydrates:
22
g
|
Protein:
21
g
|
Fat:
16
g
|
Saturated Fat:
7
g
|
Polyunsaturated Fat:
7
g
|
Trans Fat:
1
g
|
Cholesterol:
69
mg
|
Sodium:
846
mg
|
Fiber:
2
g
|
Sugar:
7
g