Beef Chili Bake

Beef Chili Bake Recipe
Photo: Kate Sears, Food Styling: Paul Grimes
Beef Chili Bake delivers all the flavors of a simmering pot of chili but in a casserole--complete with a cornbread topping.


Serves 4

Cost per Serving:


Recipe Time

Prep: 15 Minutes
Cook: 45 Minutes

Nutritional Information

Calories 463
Fat 15 g
Satfat 4 g
Protein 25 g
Carbohydrate 59 g
Fiber 9 g
Cholesterol 74 mg
Sodium 1751 mg


2 teaspoons vegetable oil
3 cloves garlic, minced
8 ounces ground beef
1 medium onion, chopped
2 tablespoons chili powder
1 teaspoon cumin
1/8 teaspoon cayenne, optional
1 teaspoon salt
1 tablespoon all-purpose flour
1 14.5-oz. can diced tomatoes
1 15.5-oz. can red kidney beans
1 8.5-oz. box corn muffin mix
2 scallions, white and light green parts, thinly sliced


1. Preheat oven to 400°F. Warm oil in a skillet over medium-high heat. Sauté garlic for 1 minute. Add beef; cook, stirring and breaking it up, until no longer pink, about 4 minutes. Add onion; sauté until softened, about 5 minutes.

2. Stir chili powder, cumin, cayenne, if desired, and salt into beef mixture; sauté for 1 minute. Add flour; cook, stirring, for 1 minute. Stir in tomatoes with liquid and 1/4 cup water; stir in beans with liquid. Cook, stirring, until thickened, about 2 minutes. Transfer mixture to an 8-inch baking dish.

3. Prepare muffin mix as box label directs. Fold in scallions. Spread muffin batter over beef mixture. Bake until top is golden, 20 to 25 minutes.

April 2012
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