Tex-Mex Chili Casserole

By á-167595

Ingredients

• 2 # ground meat
• 2 cans kidney beans
• 2 cans Rotel tomatoes
• 1 medium onion
• 1 medium bell pepper
• 1 can whole kernel corn
• 1 T chili powder
• 1 clove minced garlic
• Cornbread: (make two)
• 1/2 C corn meal
• 1/2 C flour
• 2 T sugar
• 1 1/2 t baking powder
• 1 C milk
• 1 egg
• 1 T olive oil

Preparation

Step 1

Preheat oven to 425 degrees.

Heat nonstick skillet over medium high heat. Add ground beef, onions and bell pepper and brown. Drain excess oil. Drain the beans and corn; add to the pan with the tomatoes and spices. Simmer for 10 minutes.

Cornbread: mix dry ingredients. Mix wet ingredients separately, then add to the dry, stirring just until moistened.

Put meat mixture into a lightly sprayed square baking dish. Spread cornbread batter over the top.

Bade for 10-12 minutes until the cornbread is thoroughly cooked.