Chili Casserole with Cornbread

Name: Chili Casserole with Cornbread
Total time: P1H
Yield: 6
Cuisine: Fusion
Ingredients: ground beef, lean; salsa; red kidney beans; tomatoes; corn; chili powder; cumin; cornbread stuffing mix; milk; margarine; eggs; cheddar cheese; scallions, spring or green onions

Submitted by ruru41

YIELD

6 servings

PREP

10 min

COOK

45 min

READY

1 hrs

Ingredients

POUND GROUND BEEF, LEAN

OUNCES SALSA

15 ½

OUNCES RED KIDNEY BEANS

14 ½

OUNCES TOMATOES
peeled, diced

1 ½

CUPS CORN
frozen

TEASPOONS CHILI POWDER

TEASPOON CUMIN

8 ½

OUNCES CORNBREAD STUFFING MIX *

X MILK *

X MARGARINE *

X EGGS *

⅓

CUP CHEDDAR CHEESE
shredded

TABLESPOON SCALLIONS, SPRING OR GREEN ONIONS
sliced

Directions

Heat oven to 400℉ (200℃).. 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 Spoon cornbread batter around outside edge of ungreased 12×8 inch (2-quart) baking dish . Spoon hot beef mixture into center. Bake at 400℉ (200℃). 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.