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Chili Casserole with Cornbread
Yield: 6 servings
1
1
1
1
1
3
1
1
pound lean ground beef
(16 ounce) jar salsa
(15 1/2 ounce) can dark red kidney beans
(14 1/2 ounce) can diced peeled tomatoes
1/2 cups Niblets frozen corn
teaspoons chili powder
teaspoon cumin
(8 1/2 ounce) package cornbread mix
Milk
Margarine
Egg, if required by mix
1
1
/3 cup shredded Cheddar cheese
teaspoon sliced green onions
Heat 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.
Chili Casserole with Cornbread
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