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Chili Casserole With Cornbread

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Ingredients

Scale
  • 1 lb lean (at least 80%) ground beef
  • 1 jar (16 oz) Old El Pasoā„¢ salsa
  • 2 cups Progressoā„¢ red kidney beans, drained (from 19-oz can)
  • 2 cups Muir Glenā„¢ organic diced tomatoes, undrained (from 28-oz can)
  • 1 1/2 cups Green Giantā„¢ Steamersā„¢ NibletsĀ® frozen corn
  • 3 teaspoons chili powder
  • 1 teaspoon cumin
  • 1 package (6.5 to 8.5 oz) cornbread mix
  • Milk
  • Margarine, if required by mix
  • Egg, if required by mix
  • 1/3 cup shredded Cheddar cheese
  • 1 tablespoon sliced green onions

Instructions

  1. Heat oven to 400Ā°F. In 10-inch skillet, cook beef over medium-high heat, stirring frequently, until thoroughly cooked; drain. Stir in salsa, kidney beans, tomatoes, corn, chili powder and cumin. Cook 3 to 4 minutes, stirring occasionally, until thoroughly heated.
  2. Meanwhile, make cornbread mix as directed on package using milk and, if required, margarine and egg. Spoon cornbread batter around outside edge of ungreased 12×8-inch (2-quart) glass baking dish. Spoon hot beef mixture into center. (Casserole will be full.)
  3. Bake 18 minutes. Sprinkle with cheese; bake 4 to 5 minutes longer or until cheese is melted and cornbread is deep golden brown. Just before serving, sprinkle with green onions.

Find it online: https://legenrecipes.com/recipe/chili-casserole-cornbread/