Chili Casserole With Cornbread

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• 1 lb lean ground beef
• 1 (16 ounce) jar salsa, thick 'n chunky
• 1 (19 ounce) can dark red kidney beans, drained
• 1 (14 1/2 ounce) can tomatoes, diced peeled & undrained
• 1 1/2 cups frozen corn
• 3 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 (6 1/2 ounce) envelope cornbread mix
• 1/3 cup milk
• 1/3 cup shredded cheddar cheese
• 1 tablespoon green onion, sliced

Recipe

• 1 heat oven to 400°f in 12-inch skillet, cook ground beef over medium-high heat, stirring occasionally, 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 as directed on pouch, using milk. spoon cornbread batter around outside edge of ungreased 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. sprinkle with green onion just before serving.