Chili Casserole with Cornbread

1 lb Lean ground beef

16 oz Jar salsa

15 1/2 oz Can dark red kidney beans

14 1/2 oz Can diced peeled tomatoes

1 1/2 c Niblet frozen corn

3 t Chili powder

1 t Cumin

8 1/2 oz Pkg cornbread mix

Milk Margarine Egg, if required by mix 1/3 c Shredded cheddar cheese

1 T Sliced green onions

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 cheese is melted and cornbread is deep golden brown. Sprinkle with green onions just before serving.

Nutrition Information Per Serving: 500 Calories, 19 g Fat, 1330 mg Sodium