Chili and Cornbread Casserole |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Another recipe from my many magazines. A filling and easy comfort casserole. Ingredients:
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) |
Directions:
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.
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