Melty Chili Bake Casserole

Melty Chili Bake Casserole

This hearty casserole combines the best of chili and a cheesy bake for a satisfying and comforting meal.

Ingredients:

• For the Chili Layer:
  • 1 tablespoon olive oil
  • 1 pound ground beef
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 (15 oz) can diced tomatoes with green chilies (undrained)
  • 1 (15 oz) can kidney beans, drained and rinsed
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 (14.5 oz) can diced tomatoes with fire-roasted chiles (undrained)
  • 1 cup beef broth
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • Salt and freshly ground black pepper to taste
• For the Cornbread Topping:
  • 1 cup all-purpose flour
  • 1/2 cup yellow cornmeal
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup melted butter
  • 1 large egg, beaten
  • 1/2 cup milk
  • 1/4 cup shredded cheddar cheese
• For Topping:
  • 1 cup shredded cheddar cheese
  • 1/4 cup chopped fresh cilantro (optional)

Cooking Guide:

1. Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish.
2. Prepare the Chili Layer: In a large Dutch oven or pot, heat olive oil over medium heat. Add ground beef and cook until browned, breaking it up with a spoon. Drain any excess fat.
3. Add onion and garlic to the pot and cook for another minute until softened. Stir in diced tomatoes with green chilies, kidney beans, black beans, diced tomatoes with fire-roasted chiles, beef broth, chili powder, cumin, paprika, oregano, salt, and pepper. Bring to a simmer and cook for 15 minutes, stirring occasionally.
4. Prepare the Cornbread Topping: In a medium bowl, whisk together flour, cornmeal, baking powder, and salt. In a separate bowl, whisk together melted butter, egg, and milk. Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in shredded cheddar cheese.
5. Assemble the Casserole: Pour the chili mixture into the prepared baking dish. Spread the cornbread topping evenly over the chili layer.
6. Bake for 20-25 minutes, or until the cornbread topping is golden brown and the chili is bubbling.
7. Top with additional shredded cheddar cheese (optional) and bake for another 2-3 minutes, or until cheese is melted and bubbly.
8. Let cool slightly before serving. Garnish with chopped fresh cilantro, if desired.

Tips:

• Spice it up: If you like your chili with a kick, add diced jalapenos or a dash of hot sauce to the chili layer.
• Leftovers: This casserole reheats well. Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Variations: You can substitute ground turkey or chicken for the ground beef. You can also add other vegetables to the chili layer, such as corn, bell peppers, or chopped zucchini.
• Serve with your favorites: Pair this casserole with a side salad, sour cream, avocado slices, or your favorite toppings for a complete meal.