Chili Mac with Cornbread Crust Casserole

5 from 2 votes

Chili Mac with Cornbread Crust Casserole

Chili Mac with cornbread crust is a quick and instant chili mac upgrade. It's easy to make, budget-friendly, delicious, and freezes beautifully too!

Prep Time15

Cook Time30

Total Time45

Servings: servings

Calories: 450kcal

Author: Renee Goerger

Ingredients

1 pound ground beef
1 medium onion chopped
1 jar 14 ounces roasted red peppers, drained and chopped
1 can 4 ounces fire-roasted chiles
1 can 15 ounces diced tomatoes (with their liquid)
1 can 15 ounces whole kernel sweet corn, drained
1 teaspoon ground cumin
2 tablespoons chili powder
2 teaspoons kosher salt
1 teaspoon black pepper
2 cups dried pasta elbow mac or cavatappi
3 cups beef broth or stock
1½ cups shredded cheddar cheese
2 boxes 8.5 ounces cornbread mix (made according to the package directions)
½ cup chopped scallions garnish if desired

Instructions

Preheat oven to 400-degrees.
In large bowl, prepare the cornbread mix according to the package directions. Set aside.
In a large stockpot or Dutch oven over medium-high heat, brown the ground beef until no longer pink.
Reduce the heat to medium and add the chopped onion, red peppers, fire-roasted chiles, canned corn, tomatoes (with their juice), cumin, chili powder, salt, and pepper.
Bring the mixture to a simmer, and cook, stirring occasionally for 3-5 minutes.
Stir in the pasta and beef stock.
Cook, stirring occasionally for 5-7 minutes.
Spray a 13 x 9 baking dish with cooking spray.
Carefully spoon the chili mac into the prepared baking dish and top evenly with the shredded cheese.
Spoon the waiting cornbread mixture evenly over the chili mac and cheese.
Bake in a preheated 400-degree oven for 30 minutes, or until the cornbread crust is golden and when a toothpick inserted in the center of the crust comes out clean.
Cool for 10 minutes before serving.
Garnish with chopped scallions if desired.

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