Cornbread-Chili Casserole

Servings: 0



Preheat the oven to 375 F. In a large skillet over medium heat, heat the oil until shimmering, about 2 minutes. Add the onion and saute until soft, 5 to 7 minutes. Add the ground beef to the onion, break up, and brown, 8 to 10 minutes. Drain any excess fat. Stir in the salsa, corn, vegetable stock, chili powder, cumin, salt, and pepper. Transfer the mixture into a 9 x 13-inch baking dish, smoothing into an even layer. Mix the corn muffin mix with about 1/2 cup milk, or just enough to make it easy to spread. Spread it thinly over the chili mixture. Bake until browned on top, 30 to 35 minutes. Remove from the oven and set aside for 10 minutes to allow the casserole to set. Top with the cheese and sour cream before serving.