Chili Bake


(6 votes) 4 6

I discovered this dish one day by only what I had in my pantry and just put it together for this delicious dish that my family continues to request, especially on a nice chilly day outside.

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Fort Worth, Tx


  • 1 lb. ground sirloin
  • 1/4 C. carrots, diced (optional)
  • 1 15-oz. can pinto beans, drained
  • 1 15-oz. can diced tomatoes
  • 1 packet taco seasoning
  • 1/2 C. onions, chopped
  • 1 Tbs. chili powder
  • 2 cloves garlic, minced
  • salt and pepper to taste
  • 1 box Jiffy corn bread mix (prepare according to package)

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Brown meat and drain fat if any. Add the garlic, carrots and onions and cook for 1 minute. Stir in can of tomatoes, taco seasoning, chili powder, salt and pepper. Cook for a minute. Carefully stir in can of beans. Cook for 1-2 minutes. Pour into a baking dish. Pour cornbread batter on top and spread evenly over chili mixture. Put in oven for 20 minutes or until cornbread is firm on top. Take out and let it sit for 5-10 minutes and enjoy.

Reviews (3)

  • Since the chili is already cooked, bake it at the temp for the cornbread recipe ( 350 is an average temp). Might try black beans for a healthier fiber sourse.??

    Flag as inappropriate NurseBetty  |  January 6, 2009

  • What temp. for the oven or does it just sat in a room temp. oven for 20 min? Does anyone ever proofread these recipes before posting.

    Flag as inappropriate kuehnran  |  January 4, 2009

  • maybe try kidney beans

    Flag as inappropriate amv711  |  June 2, 2008

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