Oven-Baked Cornbread Chili Casserole with Pinto Beans, Jalapeño & Sour Cream
Ready to Cook

Oven-Baked Cornbread Chili Casserole

with Pinto Beans, Jalapeño & Sour Cream

30 MIN
4 Servings
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  • Keep it Vegetarian
    I don't want to make any changes to my meal
  • with Prime Ground Beef
    includes 24 oz No Added Hormones, Antibiotic-Free, USDA Prime Ground Beef View recipe
  • Keep it Vegetarian

    From the Test Kitchen

    Our Ready to Cook recipes are the latest addition to our Fast & Easy menu. Featuring pre-chopped ingredients and a recyclable baking tin, these 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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    Dietary Information

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    Vegetarian
    • Nutrition
      PER SERVING
    • Calories
      670 Cals (est.)
    View Full Nutrition
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    ingredients
    Oven-Baked Cornbread Chili Casserole with Pinto Beans, Jalapeño & Sour Cream
    Title
    • 2 15.5-Oz Cans Pinto Beans
    • ⅔ cup Guajillo Chile Pepper Sauce
    • 1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
    • ⅔ cup Mirepoix
    • 4 oz Shredded Cheddar & Monterey Jack Cheese Blend
    • ½ lb Grape Tomatoes
    • ½ cup Sour Cream
    • 1 cup Cornbread Mix
    • 2 Pasture-Raised Eggs
    • 2 oz Sliced Pickled Jalapeño Pepper
    • 4 tsps Honey
    • ¼ cup Tomato Paste
    • 2 Single-Use Aluminum Trays
    Make the base & start the tray
    1 Make the base & start the tray

    Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the tomatoes. Drain and rinse the beans. Between the two trays, evenly divide the drained beans, guajillo sauce, mirepoix, spice blend, tomatoes, and tomato paste. Season with salt and pepper. Add 1/2 cup of water to each tray. Stir to thoroughly combine. Tightly cover the trays with foil and bake 10 minutes. Leaving the oven on, remove from the oven.

    Make the cornbread batter
    2 Make the cornbread batter

    Meanwhile, in a bowl, combine the eggs, cornbread mix, and 1/4 cup of water; season with salt and pepper. Stir until just combined.

    Finish the trays & serve your dish
    4 Finish the trays & serve your dish

    Carefully remove the foil. Evenly top with the cheese. Top each tray 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 is cooked through and the chili is thickened. Remove from the oven. Serve the baked trays topped with the sour cream. Top the cornbread with the honey (kneading the packet before opening). Enjoy! 

    Tips from Home Chefs

    Make the base & start the tray
    1 Make the base & start the tray

    Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the tomatoes. Drain and rinse the beans. Between the two trays, evenly divide the drained beans, guajillo sauce, mirepoix, spice blend, tomatoes, and tomato paste. Season with salt and pepper. Add 1/2 cup of water to each tray. Stir to thoroughly combine. Tightly cover the trays 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 eggs, cornbread mix, and 1/4 cup of water; season with salt and pepper. Stir until just combined.

    Make the cornbread batter
    Finish the trays & serve your dish
    4 Finish the trays & serve your dish

    Carefully remove the foil. Evenly top with the cheese. Top each tray 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 is cooked through and the chili is thickened. Remove from the oven. Serve the baked trays topped with the sour cream. Top the cornbread with the honey (kneading the packet before opening). Enjoy! 

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