Chili Casserole with Cornbread Recipe

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Type: Chili Casserole with Cornbread Free Cooking Recipe – Casserole

This is a good one!

Ingredients / Directions
1 pound lean ground beef
1 (16 ounce) jar salsa
1 (15 1/2 ounce) can dark red kidney beans
1 (14 1/2 ounce) can diced peeled tomatoes
1 1/2 cup(s)s Niblets frozen corn
3 teaspoons chili powder
1 teaspoon cumin
1 (8 1/2 ounce) package cornbread mix
Milk
Margarine
Egg
if required by mix
1/3 cup(s) shredded Cheddar cheese
1 teaspoon sliced green onions 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.

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