Chili Cornbread Casserole Skillet
Exceptionally delicious and cozy, this chili cornbread casserole skillet is the perfect recipe for any dinner!
This chili cornbread casserole is the ultimate cozy, crowd-pleasing skillet meal—perfect for busy weeknights, game days, or casual family dinners. A hearty, slow-simmered beef and bean chili comes together with warm spices, tomatoes, and salsa, then gets topped with fluffy cornbread batter and plenty of melted cheddar cheese. As it bakes, the cornbread turns golden and tender while soaking up just enough of the savory chili underneath. Served straight from the oven, this one-pan comfort dish delivers bold flavor, satisfying texture, and that classic chili-and-cornbread pairing everyone loves.
Ingredients in Chili Cornbread Skillet Pie
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Ground Beef: Hearty and savory, ground beef forms the rich, protein-packed base of the chili, adding depth and satisfying texture to the skillet.
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Kosher Salt: Enhances and balances all the flavors, bringing out the natural savoriness of the beef and beans.
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Ground Cumin: Warm and earthy, cumin adds a classic chili aroma with subtle smoky undertones.
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Chili Powder: A flavorful blend of spices that delivers gentle heat and bold chili character without overpowering the dish.
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Pinto Beans: Creamy and mild, pinto beans add body and a comforting, rustic texture to the chili.
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Kidney Beans: Firm and slightly sweet, kidney beans hold their shape well and provide a hearty bite.
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Petite Diced Tomatoes: Finely diced tomatoes add brightness and acidity, creating a well-balanced chili base.
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Tomato Sauce: Smooth and rich, tomato sauce ties everything together with a velvety consistency.
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O Organics® Medium Salsa: A blend of tomatoes, onions, and peppers that adds layered flavor, mild heat, and a touch of freshness.
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Shredded Cheddar Cheese: Sharp and melty, cheddar cheese blankets the chili with a creamy, indulgent finish.
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Prepared Cornbread Mix : Lightly sweet and tender, the cornbread topping bakes up golden and fluffy, providing the perfect contrast to the savory chili beneath.
How to Make Chili Cornbread Casserole
Preheat oven to 400 degrees.
In a large skillet over medium-high heat, brown ground beef. Season with salt, stirring to break up beef into bite-sized pieces. Once browned, add cumin and chili powder. Stir for one minute.
Add beans, tomatoes and salsa.
Heat until bubbly. Remove from heat and top with cheddar cheese and cornbread mix.
Ingredients
- 1 pound ground beef
- 1/2 teaspoon kosher salt
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1-15 ounce can pinto beans drained and rinsed
- 1-15 ounce can kidney beans drained and rinsed
- 1-15 ounce can petite diced tomatoes
- 1-8 ounce can tomato sauce
- 1-16 ounce O Organics® Medium Salsa
- 2 cups shredded cheddar cheese
- 1 package prepared cornbread mix about 6.5 ounces (makes 6 muffins) prepared according to package directions.
Instructions
- Preheat oven to 400 degrees.
- In a large skillet over medium-high heat, brown ground beef. Season with salt, stirring to break up beef into bite-sized pieces. Once browned, add cumin and chili powder. Stir for one minute.
- Add beans, tomatoes and salsa.
- Heat until bubbly. Remove from heat and top with cheddar cheese and cornbread mix.
- Place in oven and bake for 20 minutes, or until a toothpick inserted in the middle of the cornbread comes out clean. Remove from oven and serve.
