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