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Chili Casserole with CornbreadYield: 6 servings1 pound lean ground beef
1 (16 ounce) jar salsa
1 (15 1/2 ounce) can dark red kidney beans
1 (14 1/2 ounce) can diced peeled tomatoes
1 1/2 cups Niblets frozen corn
3 teaspoons chili powder
1 teaspoon cumin
1 (8 1/2 ounce) package cornbread mix
Milk
Margarine
Egg, if required by mix
1/3 cup shredded Cheddar cheese
1 teaspoon sliced green onionsHeat oven to 400 degrees F.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.Meanwhile, prepare cornbread as directed on package using milk and, if required, margarine and egg. Spoon cornbread batter around outside edge of ungreased 12 x 8-inch (2-quart) baking dish. Spoon hot beef mixture into center. (Casserole will be full.)Bake at 400 degrees F for 18 minutes. Sprinkle with cheese; bake an additional 4 to 5 minutes or until cheese is melted and cornbread is deep golden brown. Sprinkle with green onions just before serving.

 

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