Ready to Cook

Oven-Baked Cornbread Chili Casserole

with Pinto Beans, Cilantro Sauce & Jalapeño

30 MIN

+$3.99/serving 2 Servings

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add Ground Pork Chorizo

From the Test Kitchen

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).
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Nutrition

PER SERVING
Calories

1030 Cals (est.)

View Full Nutrition

fresh

ingredients

10 oz Pork Chorizo
1 Pasture-Raised Egg
1 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 Pepper
2 tsps Honey
2 Tbsps Tomato Paste
2 Tbsps Grated Cotija Cheese
¼ cup Cilantro Sauce
1 Single-Use Aluminum Tray

step-by-step

instructions

Cook Along

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.

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.

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!