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Chili Casserole with Cornbread
lb lean (at least 80%) ground beef
jar (16 oz) Old El Paso™ Thick 'n Chunky salsa
cups Progresso™ dark red kidney beans (from 19-oz can), drained
can (14.5 oz) diced peeled tomatoes, undrained
cups frozen corn
teaspoons chili powder
teaspoon ground cumin
pouch (6.5 oz) Betty Crocker™ cornbread & muffin mix
cup shredded Cheddar cheese
tablespoon sliced green onion (1 medium)
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.
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.)
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.
Fresh fruit and a mixed-green salad are good ideas for serving with chili and cornbread.
No nutrition information available for this recipe.
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