Chili Casserole with Cornbread

 

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)

• 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.