CHILI CORN BREAD VELVEETA CASSEROLE

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Chili Corn Bread Velveeta Casserole image

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

1 lb beef
1 bell pepper
1 poblano pepper
1 small sweet onion
1 (10 ounce) can Rotel Tomatoes
1 (8 ounce) can tomato sauce
1 (1 1/4 ounce) package taco seasoning
2/3 cup water
1 (8 1/2 ounce) package Jiffy cornbread mix
1 egg
1/3 cup milk
1/2 lb Velveeta cheese
1 cup mild cheddar cheese
1 cup sharp cheddar cheese

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

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