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Before you jump to Chili & Cornbread Stuffing Casserole recipe, you may want to read this short interesting healthy tips about Ways To Live Green And Spend less Money In The Kitchen.
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As you can see, there are lots of little things that you can do to save energy, as well as save money, in the kitchen alone. Green living is something we can all do, without difficulty. A lot of it is basically making use of common sense.
We hope you got benefit from reading it, now let's go back to chili & cornbread stuffing casserole recipe. To make chili & cornbread stuffing casserole you need 20 ingredients and 5 steps. Here is how you achieve it.
The ingredients needed to prepare Chili & Cornbread Stuffing Casserole:
- Get of Chili.
- Use 1-1/3 pound of ground beef.
- Use 15 ounces of canned diced tomatoes.
- Use 2 teaspoon of ground cumin.
- Provide 15 ounces of canned corn mostly drained of liquids.
- Prepare 2/3 cup of diced onion.
- Use 1 teaspoon of salt.
- You need 1 teaspoon of granulated garlic powder.
- Get 1 teaspoon of mustard powder.
- Use 3 tablespoons of tomato paste.
- Provide of Casserole.
- Prepare 6 ounces of cornbread stuffing I used Pepperidge Farm.
- You need 2 of large egg.
- You need 1 pint of chicken broth broth.
- Use 1 stalk of celery diced.
- Prepare 2/3 cup of diced onion.
- Take 2 cups of extra sharp cheddar cheese.
- Prepare of Topping.
- You need To taste of jalapeno peppers pickled.
- Get To taste of sour cream.
Steps to make Chili & Cornbread Stuffing Casserole:
- Dice the green bell pepper and dice the onion. Split the onion amount in half. One half for the Stuffing mixture and the rest to the chili. Add the spices, onion, and bell pepper to the ground beef and brown it. When the pink is mostly gone add the spices. Simmer the chili covered for 20 minutes..
- Preheat the oven 400°Fahrenheit. Give the chili mixture a good stir. Add in the corn and tomatoes. Drain the corn a bit but don't drain the tomatoes. Simmer the chili mixture for 25 minutes. Add the eggs and broth to the cornbread Stuffing, and mix well. Let sit for 7-8 minutes. Shred the cheese..
- Mix the cheese with the stuffing mixture. Add the tomato paste to the chili mixture stir it in well. Simmer 12 minutes..
- Add the stuffing mixture to the chili mixture, and mix well level it out and put in the hot oven. Bake for 45-50 minutes uncovered. Let rest covered for 15 minutes..
- Add the jalapeno, sour cream, and serve. I hope you enjoy!!!!!.
Whatever you know this as, the alluring smell as a pot of Chilli bubbles away on the stove is a universal language!! Whip it this up as a quick meal, though if you have time to slow cook you'll be rewarded with ultra tender beef and an extra luscious sauce. The chilli plant is a multi-branched, semi-woody small shrub. Its form is generally rounded, often down to ground level, but older plants may have a definite central trunk and a more vase-like shape, or a distinct canopy. Simple chilli con carne is a favourite, and this one's a real crowd-pleaser.
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