Chili and Cornbread Casserole
Ingredients:
- 1 lb. ground beef
- 1 cup chopped bell pepper
- 1 cup frozen corn
- 1/2 cup onion chopped
- 1 packet taco seasoning mix
- 1 can condensed tomato soup
- 1 tsp salt
- 1/4 tsp pepper
- 1 cup shredded cheese needed on day of cooking
- 1 box Jiffy cornbread mix needed on day of cooking
- ingredients to make cornbread mix needed on day of cooking
Directions:
- Prep and Freeze: Label a gallon-size freezer bag with name, date and cooking instructions. Place all ingredients (except shredded cheese and cornbread mix and its ingredients) into bag. Squeeze out air and seal tightly. Freeze.
- To Cook: Remove bag from freezer and allow to thaw overnight in the refrigerator. Empty contents of bag into slow cooker.
- Cook on low for 4 to 6 hours until ground beef is cooked through.
- Break up cooked beef and stir to combine. Sprinkle shredded cheese on top of chili, but do not stir it in.
- Follow the directions for making the cornbread batter. Gently spoon or pour the cornbread batter over the top of the chili and cheese.
- Cover and cook on high for 1 more hour, until cornbread is fully cooked.
