Chili Casserole with Cornbread
1 lb Lean ground beef 16 oz Jar salsa 15 1/2 oz Can dark red kidney beans 14 1/2 oz Can diced peeled tomatoes 1 1/2 c Niblet frozen corn 3 t Chili powder 1 t Cumin 8 1/2 oz Pkg cor...
Ingredients
- 1lblean ground beef
- 16ozjar salsa
- 151/2 oz can dark red kidney beans
- 141/2 oz can diced peeled tomatoes
- 11/2 c niblet frozen corn
- 3tsp chili powder
- 1tsp cumin
- 81/2 oz pkg cornbread mix
Directions
- 1
1 lb Lean ground beef 16 oz Jar salsa 15 1/2 oz Can dark red kidney beans 14 1/2 oz Can diced peeled tomatoes 1 1/2 c Niblet frozen corn 3 t
- 2
Heat oven to 400 degrees
- 3
In large skillet over medium-high heat, brown ground beef
- 4
Stir in salsa, kidney beans, tomatoes, corn, chili powder and cumin
- 5
Cook 3 to 4 minutes or until thoroughly heated, stirring occasionally
- 6
Meanwhile, prepare cornbread as directed on package using milk and, if required, margarine and egg
- 7
Spoon cornbread batter around outside edge of ungreased 12x8-inch (2-quart) baking dish
- 8
Spoon hot beef mixture into center