Chili casserole with cornbread
Chili casserole with cornbread recipe in the casserole category
Recipe ingredients:
- 1 pound lean ground beef
- 1, 16 ounces, jar salsa
- 1, 15 1/2 ounces, can dark red kidney beans
- 1, 14 1/2 ounces, can diced peeled tomatoes
- 1 1/2 cups Niblets frozen corn
- 3 teaspoons chili powder
- 1 teaspoon cumin
- 1, 8 1/2 ounces, package cornbread mix
- Milk
- Margarine
- Egg, if required by mix
- 1/3 cup shredded Cheddar cheese
- 1 teaspoon sliced green onions
Recipe method:
- Heat oven to 400 degrees F.
- In large skillet over medium-high heat, brown ground beef. Drain.
- Stir in salsa, kidney beans, tomatoes, corn, chili powder and cumin.
- Cook 3 to 4 minutes or until thoroughly heated, stirring occasionally.
- Meanwhile, prepare cornbread as directed on package using milk and, if required, margarine and egg.
- Spoon cornbread batter around outside edge of ungreased 12 x 8 inch, 2 quart, baking dish.
- Spoon hot beef mixture into center. Casserole will be full.
- Bake at 400 degrees F for 18 minutes.
- Sprinkle with cheese.
- Bake an additional 4 to 5 minutes or until cheese is melted and cornbread is deep golden brown.
- Sprinkle with green onions just before serving.
Tags: chili, cornbread, recipe, casserole, recipes, cooking