Cheesy Chili Cornbread Casserole

By á-10847

Love serving chili with cornbread? This beefy, cheesy casserole delivers on your favorite flavor combination, with super-easy prep.

Ingredients

• 1 lb. lean ground beef
• 1 onion, chopped
• 1 jalapeño pepper, seeded, finely chopped
• 1 can (15 oz.) enchilada sauce or Rotel
• 1 can (15 oz.) black beans, drained
• 1 tsp. garlic powder
• 1 tsp. ground cumin
• 1 pkg. (8.5 oz.) corn muffin mix (or two for thicker full coverage)
• 1 pkg. (8 oz.) KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA

Details

Servings 10
Preparation time 30mins
Cooking time 55mins
Adapted from kraftrecipes.com

Preparation

Step 1

HEAT oven to 350ºF.

BROWN meat with onions and peppers in large skillet. Stir in next 4 ingredients; cook and stir 3 min. or until heated through. Spoon into 13x9-inch baking dish.

PREPARE muffin batter as directed on package; stir in cheese. Spread over meat mixture.

BAKE 20 min. or until toothpick inserted in center of cornbread topping comes out clean. Cool slightly.