Chili Casserole with Cornbread Recipe

6

Ingredients

1 lb. extra lean ground beef
16 ounces Thich 'n Chunky Salsa
15 1/2 ounces red kidney beans, drained
1 can diced tomatoes, (14 1/2 ounces)
undrained
1 1/2 cups frozen corn kernels
3 teaspoons chili powder
1 teaspoon cumin
1 package cornbread mix, (6.5 to 8.5 oz.)
milk
margarine, if needed by mix
egg, if needed by mix
1/3 cup shredded cheddar cheese
1 tablespoon green onion, sliced

Preparation

Step 1

1. Heat oven to 400 degrees. In large skillet over medium-high heat, brown ground beef; drain, Stir in salsa, kidney beans, tomatoes, corn, chili powder and cumin. Cook 3 to 4 minutes or until thoroughly heated, stirring occasionally.
2. Meanwhile, prepare cornbread as directed on package using milk and, if required, margarine and egg. Spoon cornbread batter around outside edge of ungreased 12x8-inch (2-quart) baking dish. Spoon hot beef mixture into center. (casserole will be full)
3. Bake at 400 degrees for 18 minutes. Sprinkle with cheese; bake an additional 4 to 5 minutes or until golden brown. Sprinkle with green onions just before serving.