Cornbread-Chili Casserole

Cornbread-Chili Casserole
Cornbread-Chili Casserole

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    T oil

  • 1

    medium onion, chopped

  • 1 1/2

    lbs ground chuck

  • 1 1/2

    C bottled salsa

  • 1

    15oz can corn, drained

  • 1/4

    C water

  • 1

    C shredded cheddar, optional

  • Cumin and chili powder

  • Salt and pepper

  • 1

    box cornbread mix )7 to 8 oz)

  • 1/2

    C milk, for cornbread

  • 1

    large egg, for cornbread

Directions

Heat oil in a large skillet; saute onion , then add beef and cook until beef no longer pink. Discard fat. Stir in the salsa, corn, water, cheese, cumin, chili powder, salt and pepper. Spoon into a 7 x 11 (2qt) casserole; smooth the top. Follow cornbread package directions. Spread a thin layer of cornbread mixture over meat mixture. Put the casserole on a parchment lined baking sheet and bake at 375 for 40 minutes. Cool 10 minutes before cutting Serves 6

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