Cornbread-Chili Casserole |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 6 |
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Ingredients:
1 1/2 cup(s) bottled salsa (i use medium heat, chipotle salsa) |
1 can(s) corn (15 oz), drained |
1 box(es) cornbread mix (7-8oz), like jiffy |
cumin & chili powder, to taste |
1 can(s) kidney beans, drained and rinsed |
1 large egg, for cornbread |
1 medium onion, chopped |
1/3 cup(s) milk (i use skim), for cornbread |
1 1/2 package(s) morningstar crumbles |
1 tablespoon(s) oil |
salt and pepper, to taste |
1 cup(s) shredded cheddar cheese |
1/4 cup(s) water |
Directions:
1. Heat oil in a large skillet; saute onion until soft. Add crumbles; cook until crumbles are completely unfrozen and soft. Stir in salsa, corn, beans, water and cheese. Season to taste with cumin, chili powder, salt & pepper.
2. Spoon into a 7" x 11" (2 quart) casserole dish; smooth the top. Follow cornbread package directions to make cornbread mix. Spread a thin layer over the chili.
3. If the casserole dish is very full, place it on a foil or parchment lined baking sheet. Bake at 375 degrees for 40 minutes. Cool 10 minutes before serving.
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