Tuesday, March 18, 2008

Chili 'N' Cornbread Bake

Prep: 40 minutes
Yield: 6 servings

1 1/2 cups hot water
1 pkg cornbread stuffing mix
1 1 /2 lbs lean ground beef
1 15 oz can kidney beans, undrained
1 8 oz can tomato sauce
1 cup thick & chunky salsa
1 cup shredded cheddar cheese

Preheat oven to 400. Add hot water to stuffing mix, stir until moistened. Set aside. Brown meat in a large skillet. Drain and add beans with liquid, tomato sauce and salsa. Mix well. spoon into 2 qt casserole dish. Sprinkle with cheese and top with prepared stuffing. Bake 30 minutes or until heated through.

Tips & Tricks:
Experiment with adding your favorite chili add ins like bell peppers, onions, and corn.

Make it Healthier:
Use reduced sodium beans and tomato sauce. Reduce ground beef or replace part of the ground beef with bulgur wheat. Use organic, whole grain stuffing mix and low fat cheese.

How Kids Can Help:
Kids can dump ingredients. Older kids can shred cheese. Kids can sprinkle cheese on casserole.

1 comment:

Jen said...

We made this last night for the first time. My son, who does not like stuffing, chili, or kidney beans LOVED it. He said, "This is so good, we have to make it when dad is home so he can try it!" It was a hit with everyone, and its a really filling, "sticks to your ribs" type of meal. It would be perfect for a cold or rainy night.