How To Make Beef Chili Cornbread Bake within 55 min

This casserole combines a favourite combo for many – savoury beef chilli and sweet cornbread, for a complete dinner the whole family will love.

Prep : 20 MIN

Total : 55 MIN

Ingredients :12

Servings : 6

Ingredients

1 lb ground beef (at least 80% lean) 1/2 cup chopped onion 1 can (14.5 oz) fire-roasted diced tomatoes, undrained 1 can (15.5 oz) chili beans (pinto beans with chili peppers, onion and garlic in a zesty tomato sauce), undrained 1 1/2 teaspoons Worcestershire sauce 2 tablespoons chili powder 1 teaspoon ground cumin 3/4 teaspoon garlic powder 1/2 teaspoon salt 1/4 teaspoon pepper 1 tablespoon butter, melted 1 can (11 oz) Pillsbury™ refrigerated cornbread swirls

Steps-1

Heat oven to 375°F. Spray 12x8- or 11x7-inch (2-quart) glass baking dish with cooking spray.

Steps-2

In 12-inch nonstick skillet, cook beef and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is browned; drain. Add tomatoes, chili beans, Worcestershire sauce, chili powder, cumin, 1/2 teaspoon of the garlic powder, the salt and pepper; reduce heat to medium. Cook 2 to 3 minutes, stirring occasionally, until bubbling and heated through; transfer beef mixture to baking dish.

Steps-3

In small bowl, mix melted butter and remaining 1/4 teaspoon garlic powder. Remove dough from can, and separate into 6 rounds (do not unroll dough). With serrated knife, cut each dough round in half through the middle to create 12 rounds. Arrange rounds (cut side down) on top of hot beef mixture. Brush tops with melted butter mixture.

Steps-4

Bake 19 to 24 minutes or until dough is baked through and deep golden brown. Let stand 10 minutes before serving.

Expert Tips

• Regular diced tomatoes may be substituted for the fire-roasted diced tomatoes in this recipe.

• A serrated knife works best for cutting the dough rounds.

• Serve topped with all your favorite chili toppings, like sour cream, shredded cheese and sliced green onions or jalapeños.

Nutrition Facts

Serving Size: 1 Wedge

Calories- 370

Calories from Fat 160

Total Fat - 17g - 27%

Saturated Fat 9g - 43%

Trans Fat 1/2g - -

Cholesterol 65mg - 21%

Sodium 700mg - 29%

Potassium 230mg - 6%

Total Carbohydrate 31g - 10%

Dietary 1g - 6%

Sugars 3g

Protein 22g

% Daily Value*:

Vitamin A10%

Vitamin C4%

Calcium25%

Iron15%

Exchanges: 2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 1/2 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

How To Make Cheesy Taco Beef Bundtwich within 2 hours 25 min

Think outside the shell with this taco Bundtwich that’s filled with all of your favourite classic ingredients. Not only is it delicious, it’s also a no-fail way to serve tacos at a party, whether you’re the host or bringing a dish.

Prep : 25 MIN

Total :2 HR 25 MIN

Ingredients : 8

Servings : 8

Ingredients

2 cans (11 oz each) Pillsbury™ refrigerated French bread 1 lb ground beef (at least 80% lean) 1 package (1 oz) Old El Paso™ original taco seasoning mix 1/3 cup water 12 slices (0.75 oz each) Colby-Monterey Jack or pepper Jack cheese, halved 1/4 cup sliced onion 1 cup shredded lettuce 2 medium tomatoes, cut in 1/4-inch slices

Steps-1

Heat oven to 350°F. Spray 12-cup fluted tube cake pan with cooking spray.

Steps-2

Remove dough from both cans; do not unroll. Place in pan in a circle; pinch both ends of dough firmly together to seal into 1 ring. Bake 33 to 38 minutes or until golden brown. Cool slightly, about 10 minutes. Remove bread from pan to cooling rack. Cool completely, about 1 hour.

Steps-3

Line 18x13-inch pan with cooking parchment paper. With serrated bread knife, carefully cut bread in half horizontally. Pinch or tear bread from top and bottom halves, leaving about 3/4-inch shell; discard or save bread pieces for another use. Place bread rings cut sides up on pan.

Steps-4

In 10-inch nonstick skillet, cook beef 6 to 8 minutes over medium-high heat until no longer pink; drain. Reduce heat to medium. Add taco seasoning mix and water. Heat to simmering; cook 1 to 2 minutes or until slightly thickened.

Steps-5

Use decorative side of bread ring for top of Bundtwich. Place 12 of the cheese slice halves evenly in decorative side of bread ring. Place remaining cheese slice halves evenly in other side of bread ring; top with beef mixture and onion. Bake 8 to 12 minutes or until cheese is melted and rings are hot.

Steps-6

Top beef and onions with lettuce, then tomatoes. Carefully replace decorative side of bread ring; lightly press. With serrated bread knife, cut into 8 wedges to serve.

Expert Tips

• Bringing this dish to a party? Bake the bread up to 4 hours ahead of time, and all you’ll have to do is assemble the sandwich at your destination.

• To save yourself prep time, buy preshredded, bagged lettuce. Don’t like lettuce? Try shredded green or red cabbage instead.

• To dress up your taco Bundtwich, slice avocados, and toss in lime juice. Add the avocado, some sliced jalapeños, cilantro and/or queso fresco before adding the onions, lettuce and tomato.

• We used less water than called for on the taco seasoning mix, because it would have made the beef a little too liquidy, which risks making the bread soggy.

• White onion is the type of onion used most in Tex-Mex cuisine, but red onion or green onions would be great alternatives in this recipe.

Nutrition Facts

Serving Size: 1 Wedge

Calories-370 Calories from Fat 160

Total Fat 17g 27%

Saturated Fat 9g 43%

Trans Fat 1/2g

Cholesterol 65mg 21%

Sodium 700mg 29%

Potassium 230mg 6%

Total Carbohydrate 31g 10%

Dietary Fiber 1g 6%

Sugars 3g

Protein 22g

% Daily Value*:

Vitamin A10%

Vitamin C4%

Calcium25%

Iron15%

Exchanges: 2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 1/2 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

How To Make Blueberry Overnight French Toast Bake Within 1 Hour 20 Minutes!

Soft and custardy on the inside with a crunchy oat topping, this blueberry overnight french toast bake makes brunch for a crowd! Prep it the night before so that the bread absorbs all the flavors; the next morning, simply pop it into the oven and bake it up.

As a non-morning person, I'm all about the brunch recipes that can be (mostly) made the night before. While we love a savory overnight breakfast casserole, sometimes a sweet option is just what the doctor ordered!

Just like it's name suggests, this overnight french toast bake can be assembled the night before. In fact- it's better when done this way, because the bread has time to properly absorb the liquids, infusing with cinnamon, nutmeg and vanilla flavors throughout. This results in a more flavorful french toast casserole with that perfect custardy texture.

Reasons you’ll ♡ this overnight french toast bake

• you do the bulk of the work the night before- in the morning, simply pop it into the oven!

• the textures are so good- soft on the inside, but with a crunchy oat topping

• you can customize it with different flavors

What is french toast casserole?

It is all the same flavors as traditional french toast, prepared slightly differently. We simply cut a loaf of bread into cubes and soak it with an egg/milk mixture overnight in a casserole dish. This recipe has bit of maple syrup to sweeten it slightly, some vanilla, cinnamon and nutmeg to give it a nice flavor, and frozen blueberries scattered all over it.

After pouring the liquid mixture over it, we cover the overnight french toast with plastic wrap and refrigerate it overnight. The bread infuses with the spices and absorbs the egg mixture, and is ready to bake up in the morning.

Turning french toast into a casserole makes this so much more hands off and means that no one has to stand over the stove flipping the toast. That way you can be free to visit with your guests, or get some other things done while the casserole bakes up.

Pick the right bread

Opt for a sturdy loaf of bread that is not too 'squishy'. If the bread is too soft, the casserole could end up soggy; we want the bread to be able to absorb the eggs and milk to produce a custard-like texture.

Great choices include

• sourdough *my personal favorite

• french bread

• challah

• brioche

Prepping the casserole

Bread

Stale bread works great for this casserole as it really holds its shape while soaking in the custard; consider buying your bread a day or two early. Cut the loaf into 1 inch cubes; you can also tear into rough, craggy pieces using your hands. Leave the crust on the bread; this adds color and added texture to the casserole.

Custard

Beat together eggs, milk, vanilla, cinnamon, nutmeg and maple syrup until completely combined. I've used 1% milk to keep this a little bit lighter, but for an even richer casserole, you could replace half the milk with half and half. If you are dairy-free, almond milk should work just fine.

Crunchy oat topping

To add crunchy texture to the top of the casserole, this oat topping does the trick. Stir together melted butter, maple syrup, cinnamon, rolled oats and a pinch of salt.

I do not recommend adding the oat topping the night before, as this will cause it to be soggy.

Assembly

Spray a 9 x 13 inch casserole dish with oil, then scatter half the bread cubes over. Scatter half of the blueberries, then repeat. Pour the egg mixture evenly over the casserole. Cover and refrigerate overnight.

The next morning, top with the oat topping, then you're ready to bake!

Flavor variations

• add a bit of lemon zest to compliment the blueberries

• add half a block of cream cheese cut into small cubes and scattered through the casserole

• swap the blueberries for any berry: strawberries, blackberries, raspberries, cherries, you name it, they'd all be great!

• swap the blueberries for chopped apple: I recommend 2 peeled and chopped apples

• add some pecans, almonds or walnuts

• swap the vanilla extract for almond extract (you'll want to reduce it by half as almond extract can have a very strong taste!)

Meal prep/storage

This recipe can be stored in the fridge for a few days, though it's important to know that the crunchy oat streusel will lose it's texture. Here's how to store it:

• fridge- portion out cooled casserole into meal prep containers, or cover the casserole dish well. Refrigerate for up to 4 days.

• reheat- heat in the microwave or (best) in a covered dish in the oven at 350°F for 10-15 minutes, or until warmed through

• freezer- portion out into meal prep containers or wrap individual portions with plastic wrap and place in a larger container. Freeze for up to 1 month.

• thaw- thaw in the fridge overnight before reheating.

Blueberry Overnight French Toast Bake

Course: Breakfast Cuisine: American

Calories: 425kcal Author: Twit Tutul

Soft and custardy on the inside with a crunchy oat topping, this blueberry overnight french toast bake makes brunch for a crowd! Prep it the night before so that the bread absorbs all the flavors; the next morning, simply pop it into the oven and bake it up.

Prep Time20 mins Cook Time1 hr Total Time1 hr 20 mins

Ingredients

• ▢1 loaf french bread cut into 1 inch cubes (roughly 4-6 cups; see note 1)

• ▢10 eggs

• ▢2 cups milk see note 2

• ▢1 tablespoon vanilla extract

• ▢1/2 teaspoon cinnamon

• ▢1/4 teaspoon nutmeg

• ▢1/2 cup maple syrup

• ▢2 cups blueberries (fresh or frozen)

Crunchy Oat Topping

• ▢2 tablespoons butter melted

• ▢3 tablespoons maple syrup

• ▢1 teaspoon cinnamon

• ▢1 cup rolled oats

• ▢pinch salt

Instructions

• Grease a large baking dish (8 x 13 or equivalent) with butter or spray oil. Scatter half the bread cubes, then half the blueberries. Repeat with a second layer.

• In a large bowl, beat the eggs. Add the milk, vanilla, cinnamon, nutmeg and maple syrup and mix until combined. Pour evenly over the bread cubes.

• Cover the casserole with plastic and store in the fridge overnight.

• The next morning, stir together the crumble topping ingredients. Scatter evenly over the top of the casserole.

• Heat the oven to 350°F. Bake the casserole (uncovered) for 45 minutes - 1 hour. Start checking at 45 minutes by inserting a knife in the middle of the casserole. If liquid oozes around the knife, keep baking.

• Allow the casserole to cool for 10 minutes before serving with maple syrup and extra blueberries.

Notes

1- choose a sturdy and crusty bread like sourdough, challah, french bread or brioche; you can cut the bread earlier in the day and let it dry out to improve absorption of the egg mixture. 2- for a richer casserole, replace half the milk with half and half Storage Cool completely, then store in an air tight container in the fridge. You could portion out in meal prep containers or leave it in the casserole dish with a cover. Refrigerate for up to 4 days. Reheat Heat in the microwave or (best) in a covered dish in the oven at 350°F for 10-15 minutes, or until warmed through Oat topping Do not add the crunchy oat topping until just before placing the casserole into the oven; otherwise it will absorb the liquids and not be crunchy. Variations:

• add lemon zest

• add half a block of cream cheese cut into small cubes

• swap the blueberries for any berry: strawberries, blackberries, raspberries, cherries

• swap the blueberries for chopped apple: I recommend 2 peeled and chopped apples

• add pecans, almonds or walnuts

• swap the vanilla extract for almond extract (you’ll want to reduce it by half as almond extract can have a very strong taste!)

Nutrition

Serving: 1/8 of batch | Calories: 425kcal | Carbohydrates: 62g | Protein: 16g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 218mg | Sodium: 389mg | Potassium: 347mg | Fiber: 3g | Sugar: 25g | Vitamin A: 505IU | Vitamin C: 3.5mg | Calcium: 162mg | Iron: 3.3mg