Recipe For Cooking Chili Casserole With Cornbread

Toaster Oven Casseroles :: Beef Casseroles

Chili Casserole with Cornbread

Posted by kdipaolo at recipegoldmine.com May 24, 2001

Makes approximately: 6 servings

1 lb. lean ground beef
1 (16 oz.) jar salsa
1 (15 1/2 oz.) can dark red kidney beans
1 (14 1/2 oz.) can diced peeled tomatoes
1 1/2 C. Niblets frozen corn
3 tea. chili powder
1 tea. cumin
1 (8 1/2 oz.) pkg. cornbread mix
Milk
Margarine
Egg, if required by mix
1/3 C. shredded Cheddar cheese
1 tea. sliced green onions

Heat oven to 400 degrees F.

In lrg. skillet over med.-high heat, brown ground beef; drain. Stir in salsa, kidney beans, tomatoes, corn, chili powder and cumin. Cook 3 to 4 min. or until thoroughly heated, stirring occasionally.

Meanwhile, prepare cornbread as directed on pkg. using milk and, if required, margarine and egg. Spoon cornbread batter around outside edge of unprepared 12 x 8-in. (2-qt.) baking dish. Spoon hot beef mixture into center. (Casserole will be full.)

Bake at 400 degrees F for 18 min. Sprinkle with cheese; bake an additional 4 to 5 min. or until cheese is melted and cornbread is deep golden brown. Sprinkle with green onions just before serving.