Oven-Baked Cornbread Chili Casserole
with Pinto Beans, Cilantro Sauce & Jalapeño
Featuring pre-chopped ingredients and a recyclable baking tin, our Ready to Cook recipes make prep and cleaning a breeze. Just assemble, bake, and enjoy! Pinto beans and tomatoes add hearty, creamy texture to this vegetarian chili—which gets its smoky, sweet flavor from our guajillo sauce. It's perfectly complemented by a cornbread-inspired topping (with jalapeño for a kick of heat).
Details
Featuring pre-chopped ingredients and a recyclable baking tin, our Ready to Cook recipes make prep and cleaning a breeze. Just assemble, bake, and enjoy! Pinto beans and tomatoes add hearty, creamy texture to this vegetarian chili—which gets its smoky, sweet flavor from our guajillo sauce. It's perfectly complemented by a cornbread-inspired topping (with jalapeño for a kick of heat).
Nutrition per serving
Ingredients
10 oz
Pork Chorizo
1 each
Pasture-Raised Eggs
1 each
15.5-oz can Pinto Beans
⅓ cup
Guajillo Chile Pepper Sauce
1 tbsp
Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
2 oz
Shredded Cheddar & Monterey Jack Cheese Blend
⅓ cup
Mirepoix
4 oz
Grape Tomatoes
¼ cup
Sour Cream
½ cup
Cornbread Mix
1 oz
Sliced Pickled Jalapeño Peppers
2 tsp
Honey
2 tbsp
Tomato Paste
2 tbsp
Grated Cotija Cheese
¼ cup
Cilantro Sauce
1 each
Single-Use Aluminum Tray
Note: Measurements are for 2 serving recipes.
Instructions
step 1
Make the base & start the tray
Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the tomatoes. Drain and rinse the beans. In the tray, combine the tomatoes, drained beans, guajillo sauce, mirepoix, half the spice blend, tomato paste, and 1/2 cup of water. Season with salt and pepper; stir to thoroughly combine.Add the chorizo (tearing into bite-sized pieces before adding) in even layer; season with salt and pepper. Tightly cover the tray with foil and bake 10 minutes. Leaving the oven on, remove from the oven.
step 2
Make the cornbread batter
Meanwhile, in a bowl, combine the egg, cornbread mix, cotija, remaining spice blend, and 2 tablespoons of water; season with salt and pepper. Stir until just combined.
step 3
Finish the tray & serve your dish
Carefully remove the foil. Evenly top with the shredded cheese blend. Top with 4 equal-sized dollops of the batter. Press as much of the pepper as you'd like into the batter, depending on how spicy you'd like the dish to be. Return to the oven and bake, uncovered, 8 to 10 minutes, or until the cornbread and chorizo are cooked through and the chili is thickened. Remove from the oven. Serve the baked tray topped with the sour cream and cilantro sauce. Drizzle the cornbread with the honey. Enjoy!
Instructions
step 1
Make the base & start the tray
Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the tomatoes. Drain and rinse the beans. In the tray, combine the tomatoes, drained beans, guajillo sauce, mirepoix, half the spice blend, tomato paste, and 1/2 cup of water. Season with salt and pepper; stir to thoroughly combine.Add the chorizo (tearing into bite-sized pieces before adding) in even layer; season with salt and pepper. Tightly cover the tray with foil and bake 10 minutes. Leaving the oven on, remove from the oven.
step 2
Make the cornbread batter
Meanwhile, in a bowl, combine the egg, cornbread mix, cotija, remaining spice blend, and 2 tablespoons of water; season with salt and pepper. Stir until just combined.
step 3
Finish the tray & serve your dish
Carefully remove the foil. Evenly top with the shredded cheese blend. Top with 4 equal-sized dollops of the batter. Press as much of the pepper as you'd like into the batter, depending on how spicy you'd like the dish to be. Return to the oven and bake, uncovered, 8 to 10 minutes, or until the cornbread and chorizo are cooked through and the chili is thickened. Remove from the oven. Serve the baked tray topped with the sour cream and cilantro sauce. Drizzle the cornbread with the honey. Enjoy!
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