Chili Casserole With Cornbread

I found this on the internet and have made it quite a few times. It's great for get-togethers. It's been a hit with our friends. Very filling also.

• Ready In: 38 mins
• Serves: 6

Ingredients

• 1  lb lean ground beef
• 1 (16 ounce) jar salsa
• 2  cups pinto beans (drained if using canned)
• 2  cups diced tomatoes, undrained
• 1 1⁄2 cups frozen corn
• 3  teaspoons chili powder
• 1  teaspoon ground cumin
• 1 (6 1/2ounce) package  cornbread mix
• 1⁄3 cup cheddar cheese
• 1  tablespoon  sliced green onion

Directions

1. Heat oven to 400°F.
2. In large skillet over medium-high heat, brown ground beef until thoroughly cooked, drain. Stir in salsa, pinto beans, tomatoes, corn, chili powder and cumin. Cook 3-4 minutes or until heated through, stirring occasionally.
3. Prepare cornbread according to package directions.
4. Spoon cornbread batter around outside of ungreased 2-quart casserole.
5. Spoon hot beef mixture into center. Casserole will be full.
6. Bake at 400°F for 18 minutes.
7. Sprinkle with cheese, bake an additional 4-5 minutes or until cheese is melted and cornbread is deep golden brown.
8. Sprinkle with green onions just before serving.