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Ingredients
- 1 Tbspoil
- 1 medium onion, chopped
- 1 Y2 Ibs. ground chuck
- 1 Y2 cups bottled salsa
- One can (15 oz.) corn; drained
- 1/4 cup water
- 1 cup shredded cheddar,
- optional
- Cuminand chilipowder
- Salt and pepper
- One box cornbread mix
- (7 to 8 oz.)
- 1/3 cup milk,for cornbread
- 1 large egg, for cornbread
Details
Servings 6
Preparation
Step 1
1. Heat oil in a large skillet; saute onion until soft. Add beef; cook until
no longer pink. Discard fat. Stir in the salsa, corn, water, and cheese ..Season to taste with cumin, chili powder, salt, and pepper.
2. Spoon into a 7-x-11-inch (2-qt.) casserole; smooth the top.-Follow cornbread package directions. Spread a thin layer over the chili.
3. Put the casserole on a parchment-lined baking sheet and bake at 375°F for 40 minutes. Cool 10 minutes before serving.
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