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Chili Casserole with Cornbread

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Ingredients

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  • 1 pound lean ground beef
  • 1 jar chunky salsa (16 ounces)
  • 2 cups dark red kidney beans
  • 1 can diced tomatoes (undrained)
  • 1 ½ cups frozen corn
  • 3 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 package 6.5 ounce Betty Crocker cornbread and muffin mix
  • 1/3 cup milk
  • 1/3 cup shredded cheddar cheese
  • 1 tablespoon sliced green onion

Instructions

  1. Preheat oven to 400F.
  2. In a large skillet over medium-high break up a burger while cooking until burger is brown and no longer pink inside; drain if needed. Add the salsa, kidney beans, tomatoes, corn, chili powder, and cumin; mix until thoroughly combined. Cook for about 5 minutes or until heated through.
  3. While the burger is cooking prepare muffin mix according to package directions using milk. Spoon the batter around the edges of an ungreased 8 x 12 baking dish and spoon the chili mixture into the center.
  4. Bake for 18 minutes – sprinkle cheese over the top and continue baking until cheese is melted and cornbread is golden brown.
  5. Serve hot garnished with the green onion.

Find it online: https://cullyskitchen.com/chili-casserole-with-cornbread/