Chili and Cornbread Bake
Charred Corn and Romaine Salad
Ingredients
- 1 (11.5-oz) pkg cornbread mix
- 1 cup milk
- ⅓ cup butter, melted
- 2 large eggs
- 1 cup sour cream
- 1½ lb ground beef
- 1 (1.25-oz) envelope chili seasoning mix
- 1 (15-oz) can tomato sauce
- 2 (4-oz) cans diced green chiles
- 1½ cups shredded Cheddar Jack cheese
Instructions
- Preheat oven to 350°F. Stir together cornbread mix, milk, melted butter, and eggs in a large bowl until blended. Stir in sour cream. Spoon batter into a lightly greased 3-quart baking dish. Bake 20 minutes.
- Meanwhile, cook beef in a large skillet over medium heat until browned and crumbly; drain, and return to skillet.
- Add seasoning mix, tomato sauce, and green chiles to beef in skillet; cook until mixture is very thick.
- Pour beef mixture over partially baked cornbread. Sprinkle with cheese. Bake 15 minutes or until hot and bubbly.
Side Dish Ingredients
- ¼ cup olive oil vinaigrette
- 1 (9-oz) pkg chopped romaine lettuce
- 1 Tbsp olive oil
- 1 (12-oz) pkg frozen whole kernel corn
Side Dish Instructions
- Cook frozen corn in hot oil in a large skillet over medium-high heat 5 to 6 minutes or until browned. Toss together lettuce, corn, and vinaigrette in a large bowl just before serving.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
775
|
107
|
882
|
| Fat (g) | 44 | 6 | 50 |
| Sat. Fat (g) | 22 | 1 | 23 |
| Protein (g) | 37 | 2 | 39 |
| Carb (g) | 54 | 14 | 68 |
| Fiber (g) | 1 | 2 | 3 |
| T. Sugs (g) | 15 | 3 | 18 |
| A. Sugs (g) | 8 | 0 | 8 |
