Chili Casserole

For those that like to mix our cornbread with chili/beans, this is perfect! The best part is that all of the ingredients to make it, cost less than $7!!

*I will post a photo of the finished meal whenever we make it again.

The only time consuming thing about the recipe is the time it takes to cook and crumble the cornbread, which takes about 20 minutes and then heating it all up for another 25 minutes. It really is a good meal to make when you have other things going on at the same time! We had enough leftovers to last 3 days between the two of us; it makes A LOT.

Ingredients

• Olive oil for coating baking dish (can use any spray oil, but olive oil is better/less greasy)
• 1 pound cornbread
• 1 (15-ounce) can Turkey Chili with Beans (we like to get Wolf brand 99% fat free)
• 1 (15-ounce) can kidney or black beans, drained*
• 1 (12.5-ounce) jar medium salsa
• 1 1/2 cups shredded Monterey Jack & Cheddar cheese*
• 3 scallions OR green onions/chives sliced or chopped
  

Preheat oven to 350°F. Coat the inside of a 9-inch square baking dish with olive oil.

Crumble half of the cornbread into the baking dish.

In a large bowl, combine the chili, beans and salsa. Spoon the chili mixture evenly over the cornbread. Crumble the remaining cornbread over the chili mixture.

Bake in the top third of the oven for approximately 25 minutes.

Allow to sit 5 to 10 minutes before serving.

Sprinkle cheese, sliced scallions OR chopped green onions/chives on top and serve with a spinach salad.

Nutrition
Per serving (about 17oz/471g-wt.): 380 calories (90 from fat), 10g total fat, 2.5g saturated fat, 10mg cholesterol, 780mg sodium, 63g total carbohydrate (8g dietary fiber, 19g sugar), 12g protein