Super Fast Chili Cornbread Pie

Here is a super fast chili cornbread pie recipe. It is originally a recipe from Nestle. A great one for kids and adults alike. It is a warm, cozy, fall meal that can be put together and served on weeknights or weekends. I sub in kidney beans for black beans to make it like chili my mom used to make. Enjoy! ChefDLH

• Ready In: 45 mins
• Serves: 10-12

Ingredients

• 1  lb ground turkey or 1  lb lean ground beef
• 1 (1 1/2ounce) packet  chili seasoning mix or 1 (1 1/2ounce) packet  taco seasoning mix
• 2 (8 ounce) cans tomato sauce
• 1 (15 1/4ounce) can  no-salt-added corn, drained
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (12 fluid ounce) can  nestle Carnation Evaporated Milk, divided
• 1 (4 ounce) can diced green chilies, drained (optional)
• 2 (8 1/2ounce) boxes  dry  corn muffin mix
• 2  large eggs
• 1  sliced avocado (optional)
• 1 (8 ounce) container salsa (optional)
• 1 (8 ounce) container sour cream (optional)

Directions

1. PREHEAT oven to 400°F Grease 13 x 9-inch baking dish.
2. COOK turkey in large skillet over medium-high heat until turkey is no longer pink; drain. Stir in chili seasoning, tomato sauce, corn, beans, 3/4 cup evaporated milk and chilies. Bring to a boil, reduce heat. Simmer for 5 minutes, stirring occasionally. Pour mixture into prepared baking dish.
3. COMBINE corn muffin mix, remaining 3/4 cup evaporated milk and eggs in medium bowl; stir until just moistened. Spread mixture over meat filling.
4. BAKE for 15 to 20 minutes or until lightly browned. Let stand for 10 minutes before serving.
5. Serving suggestion: Serve with chopped avocado, sour cream and salsa.