Gluten Free 3 Bean Chili and Cornbread Casserole Recipe
Plated with fresh homemade Queso sauce.
This was a delicious attempt to stretch our food budget with "planned overs".
Ever wonder what to cook for dinner and rummage through the pantry and refrigerator looking for ideas? That's what I did last night and this is the result. Super delicious, and super easy.
Let's get started.
Ingredients
- 1 pound of ground beef (ground turkey will work also)
- 1 can of kidney beans
- 1 can of corn
- 1 can of green beans
- 1 can of black beans
- 1 small can of tomato sauce
- 1 tablespoon Chili powder
- 1 teaspoon garlic salt
- 1 teaspoon ground black pepper
- Cornbread Ingredients
- 3 eggs
- 3/4 cup Sugar
- 1 and 1/4 cup Milk (I used 2%, any milk substitute will work)
- 4 teaspoons Baking Powder
- 3/4 teaspoon Salt
Begin by browning the hamburger in a large skillet with high sides.
Next add in the beans, corn, tomato sauce, and spices. When this is heated transfer it to your large casserole dish or whatever pan you choose to bake it in. I made this in an extremely large loaf bread pan.
Next begin the cornbread. Place the dry ingredients into a large bowl and whisk thoroughly.
When the dry ingredients are thoroughly combined, add the Crisco and using the same whisk, cut the Crisco roughly into the flour mixture.
Add the milk and whisk together. *Do not over stir*
Pour this semi-thick mixture over the bean and burger mixture in the pan coming almost to the top but not level with it. (I had enough left over to make a small johnny cake in one of my brownie pans)
Bake in a preheated oven at 350 degrees for 30 to 45 minutes. Keep an eye on it, if the cornbread starts to look too over-done cover with some aluminum foil.
I made homemade queso to drizzle over it and a side of refried beans.
This turned out great and was a big hit with the Family!
Enjoy!