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Description
A hearty and comforting dish combining chili mac with cornbread topping, all cooked in a single skillet for easy preparation and cleanup.
Ingredients
- 1 lb ground beef
- 1 onion, diced
- 2 cloves garlic, minced
- 1 can (15 oz) kidney beans, drained
- 1 can (15 oz) diced tomatoes
- 1 cup elbow macaroni, uncooked
- 2 cups beef broth
- 1 tbsp chili powder
- 1 tsp cumin
- 1 box (8.5 oz) cornbread mix
- 1 egg
- 1/3 cup milk
- 1 cup shredded cheddar cheese
Instructions
- Preheat oven to 375°F.
- Brown ground beef in a large oven-safe skillet over medium heat.
- Add onion and garlic, cook until softened.
- Stir in beans, tomatoes, macaroni, broth, chili powder, and cumin.
- Bring to a boil, then reduce heat and simmer for 10 minutes.
- Prepare cornbread mix with egg and milk according to package instructions.
- Spread cornbread batter evenly over the chili mixture.
- Sprinkle cheese on top.
- Bake for 20-25 minutes until cornbread is golden brown.
- Let cool for 5 minutes before serving.
Notes
- Use lean ground beef for less grease.
- Add jalapeños for extra spice.
- Leftovers keep well in the fridge for 3 days.
- Prep Time: 15 mins
- Cook Time: 35 mins
- Category: Casserole
- Method: Baked
- Cuisine: American