Chili Casserole With Cornbread |
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Prep Time: 20 Minutes Cook Time: 18 Minutes |
Ready In: 38 Minutes Servings: 6 |
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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. 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 1/2 ounce) 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.
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