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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 1 |
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Ingredients:
1 pound italian sausage (sweet or hot), casings removed |
2 teaspoons chili powder |
1 14.5-ounce can diced tomatoes, drained |
2 15-ounce cans kidney beans, drained |
3/4 cup jarred salsa |
1 8 1/2-ounce box corn-bread mix (requires 1 egg and 1/3 cup milk) |
1 cup (4 ounces) shredded cheddar |
Directions:
1. Heat oven to 400° F. In a large skillet, over medium heat, cook the sausage, crumbling it with a spoon, until no trace of pink remains, about 7 minutes. Add the chili powder and cook for 1 minute. Spoon off and discard any fat. Add the beans, tomatoes, and salsa and simmer for 3 minutes. Meanwhile, in a bowl, combine the corn bread mix, egg, and milk, then stir in the Cheddar.Transfer the chili mixture to a 9-by-9-inch or 11-by-7-inch 2-quart baking dish. Spread the corn bread batter over the top. Bake until golden, 15 to 20 minutes. Let cool for 5 minutes before serving.
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