I'm a Tahoe girl living in the valley. My family is very important to me and we spend lots of time together hiking, boating, traveling, dining, at the movies, sightseeing, cooking, entertaining, collecting, running, camping, fishing and basically enjoying life in Northern California.
Tifahn Rodriguez
From Rancho Cordova, US
Member Since Jan, 2014
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Recipe for Chili Cornbread Casserole
Ingredients

1 chub plain polenta

12oz. chili with beans (homemade or your favorite can)

1 lb. ground beef, cooked

1 tsp. each chili powder, cumin and garlic

1/2 cup each grated pepper jack and cheddar cheeses

1/2 cup corn

1/4 salsa

1 fresh tomato, diced

2 tbls. cilantro, if desired

Preparation Method

Preheat oven to 400 degrees. Spray a 8x10 baking dish with non-stick cooking spray. Press the entire chub of polenta evenly into the bottom and sides of the pan. Layer in chili with beans, ground beef seasoned with spice mixture, corn, salsa and fresh tomato. Top with cheese and bake covered with foil for 20 minutes, then uncovered for the last 10 minutes. Top with fresh cilantro if desired and serve with a salad.

Recent Recipe Reviews

Jordan WexlerJordan Wexler : Mar 15, 2014 – I bet it is good and easy to make!

Jordan WexlerJordan Wexler : Mar 06, 2014 – That looks real good Tifahn!

Chili Cornbread Casserole
Prepration Time: 00 hrs 30 mins
Cook Time: 00 hrs 30 mins
Serves: 6 Persons
Print this Recipe
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