Chili Casserole

Thick, hearty chili gets a major upgrade in this Chili Casserole! Choose from fluffy cheddar biscuits, classic cornbread, or cinnamon rolls to top this meal the whole family will devour!

Prep Time15

Cook Time35

Total Time50

Course: Main Course

Cuisine: American

Keyword: casserole

Servings:

Calories: 550kcal

Author: Kelsey Byrnes

Equipment

One Deep Square Baking Dish

Ingredients

1 pound ground beef
1 cup chunky salsa
1 14.5-ounce can diced tomatoes drained
1 14.5-ounce can chili beans do not drain
1 1.25-ounce packet chili seasoning low sodium, if you can find it
1 cup shredded cheddar cheese
1 11.36-ounce box Red Lobster biscuit mix*

Instructions

Preheat oven to 350℉ and grease a square baking pan. Be sure to use a pan that's deep enough (at least 2 1/4 inches deep).*

If using leftover chili, use about 6 cups. Be sure it's a very thick chili with most of the liquid removed. If not using leftover chili, start by making this:

In a large skillet, add the ground beef and brown until fully cooked; discard any excess grease.
1 pound ground beef
Stir in the salsa, drained tomatoes, chili beans, and chili seasoning.
1 cup chunky salsa, 1 14.5-ounce can diced tomatoes, 1 14.5-ounce can chili beans, 1 1.25-ounce packet chili seasoning
Pour the chili into the prepared pan.
Top with the cheddar cheese.
1 cup shredded cheddar cheese
In another bowl, prepare the biscuits* according to the box instructions.
1 11.36-ounce box Red Lobster biscuit mix*
Spoon the biscuit mix over the chili. I find it easiest to use a small cookie scoop.
Bake for 35-45 minutes or until the biscuits are fully cooked and the chili is hot. If it starts browning before the inside is done, cover with foil until it's done in the center.
Brush the tops of the biscuits with the seasoned butter (from the biscuit package), if desired.

Notes

You can also make this in a 9x13-inch pan. The baking time will decrease to 25-35 minutes.

Three Topping Options

Cheddar Biscuits (as the recipe explains)
Cornbread - Use a 6.5 (or 7) ounce package of cornbread mix and prepare according to the package instructions. Spoon over the cheese and spread to an even layer. Bake as directed, covering with foil if the top is browning before the center of the cornbread is done.
Cinnamon Rolls - Skip the layer of cheese from the recipe. Top the chili with a 12.4-ounce can of cinnamon rolls. Bake as directed, covering with foil if the tops of the rolls are browning before they're done in the center. Drizzle the icing over the rolls, if desired.

Nutrition