Corn Bread-Topped Black Bean Chili Casserole

 

1

lb lean (at least 80%) ground beef

1

medium onion, chopped (1/2 cup)

1

can (15 oz) black beans with cumin and chili seasonings, undrained

1 1/2

cups Green Giant ® Valley Fresh Steamers™ frozen mixed vegetables

1 1/2

cups Old El Paso® Thick 'n Chunky salsa

1

pouch (6.5 oz) Betty Crocker® cornbread & muffin mix

2

tablespoons milk

2

tablespoons butter or margarine, melted

1

egg

• 1 Heat oven to 375°F. In 12-inch nonstick skillet, cook beef and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is brown; drain. Stir in black beans, mixed vegetables and salsa. Heat to boiling; cook over medium heat 5 minutes, stirring occasionally.
• 2 In ungreased 2-quart casserole or 8-inch square (2-quart) glass baking dish, spread beef mixture. Make muffin mix as directed on pouch, using 2 tablespoons milk, 2 tablespoons butter and the egg. Drop batter by 8 spoonfuls onto chili mixture.
• 3 Bake uncovered 20 to 25 minutes or until topping is golden brown.