Tabasco Chili-Cornbread Casserole
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1 lb. ground beef
1 15 oz. can pinto beans - drained
1 16 oz. jar Tabasco Chili Starter
3/4 cup water, beer or tomato juice (your choice)
1 6oz. pkg. cornbread mix
- Pre-heat oven to 415 degrees
- Brown meat in a large skillet. Add jar of chili starter, 3/4 cup of (your choice) liquid and can of drained beans. If chili is too thin continue to simmer until it thickens up.
- In a mixing bowl, prepare cornbread mix per package directions.
- Pour chili into a large baking dish. Pour prepared cornbread mixture on top of chili and spread evenly. Bake for 20 -25 min. Be sure to check chili-cornbread as it cooks making sure it doesn’t burn. Cornbread should be golden brown on top.