Savor chili and cornbread all wrapped up in a cozy baked casserole.
lb lean (at least 80%) ground beef
medium onion, chopped (1/2 cup)
can (15 oz) black beans with cumin and chili seasonings, undrained
cups Green Giant ® Valley Fresh Steamers™ frozen mixed vegetables
cups Old El Paso™ Thick 'n Chunky salsa
pouch (6.5 oz) Betty Crocker™ cornbread & muffin mix
tablespoons butter or margarine, melted
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.
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.
Bake uncovered 20 to 25 minutes or until topping is golden brown.
Make sure the chili mixture is hot before adding the batter so the topping will cook all of the way through.
Use a can of chili beans or kidney beans for the black beans.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:4 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.