No Bean Chili Bake

So a friend of mine just had a new baby and I wanted to make her family a dinner that would be easy. Seeing as this new addition brings the family total to 6, I also knew it had to feed quite a few mouths. BUT having discussed the dinner options I soon found out her husband was “allergic to beans”, meaning he does not like them. So this recipe was born, a sister to my Chili Bake (which as you probably guessed does have beans).

I will say my friend did tell me the meal was a hit.


  • 1 lb ground meat (I used hamburger 90/10 but ground turkey would work)
  • 1can diced tomatoes
  • 1 pkg chili seasoning (I prefer Chili-o but McCormick is good too)
  • 1 cup frozen corn
  • 1 box cornbread mix (plus the egg & 1/3 cup milk it requires)
  • S&P to taste

In large skillet or pot brown & crumble your ground meat, while cooking season with S & P. When meat is no longer pink add chili seasoning (plus the required water it calls for), can of diced tomatoes, and cup of corn. Mix well, you may have to add a tablespoon or two of water if is too dry.

While your meat is cooking prepare the corn bread topping. Follow the directions on the box, and set aside till your meat is done.

Spray your casserole dish well. Pour the meat and corn mixture into your dish, then pour cornbread mixture over meat. Bake @ 350 degrees for about 30 minutes or until cornbread is golden.

And as this was cooked in my friend’s home there isn’t a final picture. Sorry!

Options:  adding can of red kidney beans; small can of green chiles; a layer of cheese between the meat and cornbread; or cheese on top  of corn bread; adding small can of cream of corn.



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