| 1 | lb lean (at least 80%) ground beef |
| 1 | jar (16 oz) Old El Paso® Thick 'n Chunky salsa |
| 2 | cups Progresso® dark red kidney beans (from 19-oz can), drained |
| 1 | can (14.5 oz) diced peeled tomatoes, undrained |
| 1 1/2 | cups Green Giant ® Valley Fresh Steamers™ Niblets® frozen corn |
| 3 | teaspoons chili powder |
| 1 | teaspoon ground cumin |
| 1 | pouch (6.5 oz) Betty Crocker® cornbread & muffin mix |
| 1/3 | cup milk |
| 1/3 | cup shredded Cheddar cheese |
| 1 | tablespoon sliced green onion (1 medium) |
Serve with...
Orange-Avocado Salad
Total Time:
20 min
| 1. | Heat oven to 400°F. In 12-inch skillet, cook ground beef over medium-high heat, stirring occasionally, until thoroughly cooked; drain. Stir in salsa, kidney beans, tomatoes, corn, chili powder and cumin. Cook 3 to 4 minutes, stirring occasionally, until thoroughly heated. |
| 2. | Meanwhile, make cornbread as directed on pouch, using milk. Spoon cornbread batter around outside edge of ungreased 12x8-inch (2-quart) glass baking dish. Spoon hot beef mixture into center. (Casserole will be full.) |
| 3. | Bake 18 minutes. Sprinkle with cheese; bake 4 to 5 minutes longer or until cheese is melted and cornbread is deep golden brown. Sprinkle with green onion just before serving. |
| No change. |
|
| Fresh fruit and a mixed-green salad are good ideas for serving with chili and cornbread. |
Nutrition Information:
440 ( 110); 13g ( 5g, 1/2g); 55mg; 1110mg; 57g ( 6g, 13g); 24g 20%; 8%; 10%; 25% 3 ; 1 ; 0 ; 2 4