Chili Casserole With Cornbread

doogsteroflove's Note:

From Betty's Soul Food Collection... Chili and cornbread partner in a homey one-dish dinner bake.

• Total Time: 1 hrs
• Prep Time: 20 mins
• Cook Time: 40 mins

Ingredients:

Serves: 6

Yield: 1.0 Casserole

• 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

Directions:

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.