CHILI CORN DOG CASSEROLE
With simple stuff...comes a moist, down-home and wholesome meal, snack, or a fun side dish. I serve this up next to pulled pork sandwiches or as the main event alongside mac and cheese. Can't think of anything more Americana than beans and weenies...unless it's a chili corn dog! Top with shredded Cheddar cheese, it'll make you want to slap your mama.
Provided by Terry E.
Categories Main Dish Recipes Casserole Recipes
Time 1h
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray an 8x8-inch baking dish with cooking spray.
- Heat olive oil in a large skillet over medium heat; cook and stir green bell pepper, onion, and celery in hot oil until onion is translucent, about 5 minutes. Stir in hot dog pieces and cook and stir until hot dogs begin to brown, 6 more minutes. Stir in the chili and heat the mixture thoroughly.
- Beat cornbread mix, egg, and milk in a bowl with a spoon until batter is just moistened, and spread half the cornbread batter into the prepared baking dish. Top batter with the hot dog mixture; spread remaining half of cornbread batter over the top.
- Bake in the preheated oven until casserole is bubbling and cornbread topping is golden brown, about 25 minutes. Let stand for 5 minutes before serving.
Nutrition Facts : Calories 396.9 calories, Carbohydrate 30.9 g, Cholesterol 63.4 mg, Fat 24.9 g, Fiber 3.1 g, Protein 13.1 g, SaturatedFat 9 g, Sodium 1411.6 mg, Sugar 7.2 g
CORN AND GREEN CHILI TAMALE CASSEROLE
Provided by Sandy Stevens
Categories Beef Cheese Bake Casserole/Gratin Corn Fall Family Reunion Bon Appétit Las Vegas Nevada
Yield Makes 4 Servings
Number Of Ingredients 14
Steps:
- Preheat oven to 375°F. Place frozen tamales in microwave and cook on high until thawed, about 5 minutes. Remove husks. Cut tamales in half lengthwise. Place in single layer in 10-inch-diameter glass pie dish. Sprinkle with frozen corn, chilies, green onions and 1/2 cup cilantro. Whisk cream, salsa verde, chili powder, cumin, salt and pepper in medium bowl to blend. Drizzle over casserole. Sprinkle grated cheese over top.
- Bake casserole until heated through and bubbling, about 35 minutes. Sprinkle with 1/2 cup cilantro. Serve with avocado and more salsa, if desired.
CORN AND GREEN CHILI CASSEROLE
We live very close to the Mexican border, so recipes featuring corn and green chilies are popular here. This dish has always been a hit whenever I've taken it to a potluck dinner.
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 12 servings.
Number Of Ingredients 5
Steps:
- Prepare cornbread mixes according to package directions. Pour half of the batter into a greased 11x7-in. baking dish. Combine corn and creamed corn; spread over batter. Top with chilies and cheese. Carefully spread with remaining cornbread batter. , Bake, uncovered, at 375° for 25-30 minutes or until a toothpick comes out clean. Serve warm.
Nutrition Facts :
CHILI-CORN CASSEROLE
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 20
Steps:
- Preheat the oven to 450 degrees F. Melt the butter in a skillet over medium-high heat. Add the corn and 1/2 teaspoon salt and cook until tender, 5 to 6 minutes. Add the scallions and cook until soft, about 1 minute.
- Spread the chili in an 8-inch-square baking dish. Top with half of the cheese followed by half of the corn mixture. Lay the polenta rounds on top, then sprinkle with the remaining corn and cheese.
- Bake until the casserole is heated through and the top is golden, about 20 minutes. Let stand 5 to 10 minutes before serving.
- Toss the beef with 1 tablespoon each brown sugar and salt in a large bowl. Heat the vegetable oil in a large skillet over medium-high heat. Cook the beef in batches until browned on all sides, 4 to 5 minutes (do not crowd the pan). Transfer to a 5-to-6-quart slow cooker.
- Reduce the heat to medium, add the onion to the skillet and cook until soft, about 5 minutes. Stir in the garlic, chiles, cumin and chili powder and cook 3 minutes. Add 1 1/2 cups water and the tomatoes and simmer, scraping up the browned bits from the bottom, about 3 minutes. Transfer to the slow cooker, cover and cook on low, 7 hours.
- Add the remaining 1 tablespoon brown sugar and the hot sauce to the chili. Serve with scallions, cilantro and/or sour cream for topping, and chips, if desired. (Reserve 3 to 4 cups for another use.).
GREEN CHILI AND CORN CASSEROLE
A delicious casserole which can be baked the day before and then reheated and served or served cold on a hot day.
Provided by Rick Young
Categories Corn
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine the first seven ingredients.
- Rinse seeds from chilis, chop the chilis and add to mixture.
- Pour into a greased casserole pan.
- Bake at 350 degrees for 50 minutes (or until casserole is firm and has a golden brown color).
CORN AND GREEN CHILI TAMALE CASSEROLE
A fast and easy casserole using premade tamales. From Bon Appetit. ZWT Mid-West region (corn) and South (tamales).
Provided by lazyme
Categories Mexican
Time 50m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 375°F.
- Place frozen tamales in microwave and cook on high until thawed, about 5 minutes.
- Remove husks.
- Cut tamales in half lengthwise.
- Place in single layer in 10-inch-diameter glass pie dish.
- Sprinkle with frozen corn, chilies, green onions and 1/2 cup cilantro.
- Whisk cream, salsa verde, chili powder, cumin, salt and pepper in medium bowl to blend; drizzle over casserole.
- Sprinkle grated cheese over top.
- Bake casserole until heated through and bubbling, about 35 minutes.
- Sprinkle with 1/2 cup cilantro.
- Serve with avocado and more salsa, if desired.
CORN AND GREEN CHILI TAMALE CASSEROLE
Make and share this Corn and Green Chili Tamale Casserole recipe from Food.com.
Provided by MsKittyKat
Categories Lunch/Snacks
Time 55m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 375°F Place frozen tamales in microwave and cook on high until thawed, about 5 minutes.
- Remove husks.
- Cut tamales in half lengthwise.
- Place in single layer in 10-inch-diameter glass pie dish.
- Sprinkle with frozen corn, chilies, green onions and 1/2 cup cilantro.
- Whisk cream, salsa verde, chili powder, cumin, salt and pepper in medium bowl to blend.
- Drizzle over casserole.
- Sprinkle grated cheese over top.
- Bake casserole until heated through and bubbling, about 35 minutes.
- Sprinkle with 1/2 cup cilantro.
- Serve with avocado and more salsa, if desired.
Nutrition Facts : Calories 516, Fat 41.1, SaturatedFat 24.6, Cholesterol 131.8, Sodium 1194.4, Carbohydrate 21.9, Fiber 3.1, Sugar 7, Protein 18.1
CORN AND GREEN CHILI TAMALE CASSEROLE
A fast and easy casserole using premade tamales. From Bon Appetit. The spicy casserole can also be made in a microwave: Cook on high until it's hot and bubbling, about 15 minutes; rotate the dish several times, if necessary.
Provided by Vicki Butts (lazyme)
Categories Tacos & Burritos
Time 50m
Number Of Ingredients 13
Steps:
- 1. Preheat oven to 375°F.
- 2. Place frozen tamales in microwave and cook on high until thawed, about 5 minutes.
- 3. Remove husks.
- 4. Cut tamales in half lengthwise.
- 5. Place in single layer in 10-inch-diameter glass pie dish.
- 6. Sprinkle with frozen corn, chilies, green onions and 1/2 cup cilantro.
- 7. Whisk cream, salsa verde, chili powder, cumin, salt and pepper in medium bowl to blend; drizzle over casserole.
- 8. Sprinkle grated cheese over top.
- 9. Bake casserole until heated through and bubbling, about 35 minutes.
- 10. Sprinkle with 1/2 cup cilantro.
- 11. Serve with avocado and more salsa, if desired.
CORN BREAD-TOPPED BLACK BEAN CHILI CASSEROLE
Savor chili and cornbread all wrapped up in a cozy baked casserole.
Provided by Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 4
Number Of Ingredients 9
Steps:
- Heat oven to 375°F. In 12-inch nonstick skillet, cook beef and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is brown; drain. Stir in black beans, mixed vegetables and salsa. Heat to boiling; cook over medium heat 5 minutes, stirring occasionally.
- In ungreased 2-quart casserole or 8-inch square (2-quart) glass baking dish, spread beef mixture. Make muffin mix as directed on pouch, using 2 tablespoons milk, 2 tablespoons butter and the egg. Drop batter by 8 spoonfuls onto chili mixture.
- Bake uncovered 20 to 25 minutes or until topping is golden brown.
Nutrition Facts : Calories 660, Carbohydrate 80 g, Cholesterol 140 mg, Fat 1, Fiber 13 g, Protein 34 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 1500 mg, Sugar 16 g, TransFat 1 g
GREEN CHILI CORN CASSEROLE
I had this dish at a barbecue where everyone raved about how good it was. This is my best attempt to re-create it.
Provided by TexasHurricane
Categories Corn
Time 40m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Preheat over to 350°F.
- In a saucepan, combine both cans of corn, green chilies, cream cheese and cheddar cheese and cook over medium high heat until cheeses are melted. Stir frequently.
- Once the cheese are melted pour the mixture into a greased casserole dish and bake for 20 minutes.
- Top the casserole with the dried onion rings and bake for another 5 minutes.
Nutrition Facts : Calories 182.1, Fat 8.3, SaturatedFat 4.7, Cholesterol 22.8, Sodium 476.3, Carbohydrate 22.4, Fiber 2.4, Sugar 3.4, Protein 8.1
CHILI CORN BREAD VELVEETA CASSEROLE
A recipe that used some of our home grown peppers. I used a combination of several members recipes and I little of my own invention.
Provided by evol8531
Categories Meat
Time 1h
Yield 1 pie, 10 serving(s)
Number Of Ingredients 14
Steps:
- chop peppers and onion into small cubes (I like mine tiny, but it's to taste ).
- place peppers and onion in large skillet with beef and cook until beef is done and onions are translucent - drain.
- add tomato sauce, rotel (drained), water, and taco seasoning and cook until liquid is mostly absorbed.
- while this is cooking mix jiffy with egg and milk per package directions ( I like mine to sit for about 5-10 minutes to "puff up").
- slice velveeta into 1/4 inch slices
- put beef mixture into 9 by 13 inch glass oven pan
- cover beef with velveeta slices
- drop tablespoons of corn bread mixture over everything. It doesn't need to be smooth.
- cover with foil and cook at 350 for 12-15 minutes
- uncover and cook at 400 for 5-10 minutes
- when cornbread looks light golden brown sprinkle sharp and mild cheese's on top and place back in oven until melted ( just a couple minutes)
- enjoy :).
Nutrition Facts : Calories 604.6, Fat 48.5, SaturatedFat 22.5, Cholesterol 106.8, Sodium 1288.4, Carbohydrate 26, Fiber 3.3, Sugar 4.2, Protein 16.5
CHILI AND CORN CHIP CASSEROLE
It doesn't get any more Tex-Mex than this chili and corn chip casserole. This one is from Rachael Ray. Satisfying comfort food here.
Provided by Kathy D
Categories Casseroles
Time 30m
Number Of Ingredients 17
Steps:
- 1. In a large deep skillet or pot, brown ground beef in the olive oil over high heat. Season the meat with salt and pepper, then add Worcestershire sauce. When the meat is browned and crumbled, reduce heat to med-high, then add onion, garlic and jalapeno.
- 2. Season veggies and meat with chili powder and cumin. Cook veggies and meat together for 5 minutes.
- 3. Stir in broth and scrape up pan drippings. Stir in diced tomatoes, tomato sauce and black beans. When the mixture comes to a bubble, reduce heat and simmer 5 minutes more.
- 4. Preheat the broiler. Transfer chili to a shallow casserole and top with the corn chips and cheese. Melt cheese under broiler. Tope casserole with cilantro and scallions and serve.
CHILI AND CORN CHIP CASSEROLE
Steps:
- Preheat oven to 450°F. Heat chili on stovetop until very hot.
- In 2-qt. baking dish, layer corn chips on bottom, about 2 inches thick, and cover with hot chili. Top with shredded cheddar cheese.
- Bake for 5 min. or until cheese is melted. Garnish with tomatoes, black olives, jalapenos, and cilantro. Spoon sour cream on top and serve with Mexican rice.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
CODY'S CHILI CORN BREAD CASSEROLE RECIPE - (4.3/5)
Provided by kayjayjohnson
Number Of Ingredients 11
Steps:
- Mix Brown hamburger with onion and drain. Add Tomatoes, chili beans and seasonings. Simmer for 15 minutes. Put into greased 9x13 pan and sprinkle cheddar cheese on top. Mix corn bread mix according to box directions. (I add some cheese to the corn muffin mix before pouring it on top) Pour corn muffin mix on top of the chili and cheese cover completely. Bake at 400 degrees for 25 minutes or until golden brown. * I use a packet of chili seasoning mix and omit all the spices. Add about a 1/4 cup of additional water to the meat mixture.
CHILI CORN CASSEROLE
Steps:
- Mix together, put in greased casserole at 325 until set, usually about 1-1.5 hours
CODY'S CHILI CORN BREAD CASSEROLE
How to make Cody's Chili Corn Bread Casserole
Provided by @MakeItYours
Number Of Ingredients 11
Steps:
- Mix Brown hamburger with onion and drain. Add Tomatoes, chili beans and seasonings. Simmer for 15 minutes.
- Put into greased 9x13 pan and sprinkle cheddar cheese on top. Mix corn bread mix according to box directions. (I add some cheese to the corn muffin mix before pouring it on top)
- Pour corn muffin mix on top of the chili and cheese cover completely. Bake at 400 degrees for 25 minutes or until golden brown.
- Cook's Note:
- I use a packet of chili seasoning mix and omit all the spices. Add about a 1/4 cup of additional water to the meat mixture
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