Chili And Cornbread Casserole

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 1 lb lean ground beef
• 1 (16 ounce) can thick & chunky salsa
• 1 (15 1/2 ounce) can dark red kidney beans, drained
• 1 (14 1/2 ounce) can diced tomatoes, undrained
• 1 1/2 cups frozen corn
• 3 teaspoons chili powder
• 1 teaspoon cumin
• 1 (6 1/2-8 1/2 ounce) package cornbread mix, 6 . 5 - 8 . 5oz (your favorite brand is fine)
• milk, if required by mix
• margarine, if required by mix
• egg, if required for mix
• 1/3 cup cheddar cheese, shredded
• 1 tablespoon green onion, sliced (optional)

Recipe

• 1 heat oven to 400.
• 2 in large skillet on medium-high heat brown ground beef, drain.
• 3 stir in salsa, kidney beans tomatoes, corn, chili powder and cumin.
• 4 cook 3 to 4 minutes or until heated through, stirring occasionally.
• 5 while beef mixture is cooking, prepare corn bread mix according to directions on package.
• 6 spoon cornbread mixture around outside edge of ungreased 12x8 (2 quart) baking dish.
• 7 when beef mixtures is heated spoon into center of dish. (beware the casserole will be full.).
• 8 bake at 400 for 18 minutes.
• 9 sprinkle with the cheese.
• 10 bake 4 to 5 minutes longer until cheese is melted and cornbread is golden brown.
• 11 sprinkle with green onions and serve.