CHILI AND CORNBREAD CASSEROLE

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Chili and Cornbread Casserole image

Make and share this Chili and Cornbread Casserole recipe from Food.com.

Provided by ladygwyn

Categories     Meat

Time 40m

Yield 6 serving(s)

Number Of Ingredients 13

1 lb lean ground beef
1 (16 ounce) can thick & chunky salsa
1 (15 1/2 ounce) can dark red kidney beans, drained
1 (14 1/2 ounce) can diced tomatoes, undrained
1 1/2 cups frozen corn
3 teaspoons chili powder
1 teaspoon cumin
1 (6 1/2-8 1/2 ounce) package cornbread mix, 6 . 5 - 8 . 5oz (your favorite brand is fine)
milk, if required by mix
margarine, if required by mix
egg, if required for mix
1/3 cup cheddar cheese, shredded
1 tablespoon green onion, sliced (optional)

Steps:

  • Heat oven to 400.
  • in large skillet on medium-high heat brown ground beef, drain.
  • stir in salsa, kidney beans tomatoes, corn, chili powder and cumin.
  • Cook 3 to 4 minutes or until heated through, stirring occasionally.
  • while beef mixture is cooking, prepare corn bread mix according to directions on package.
  • Spoon cornbread mixture around outside edge of ungreased 12x8 (2 quart) baking dish.
  • When beef mixtures is heated spoon into center of dish. (beware the casserole will be full.).
  • Bake at 400 for 18 minutes.
  • Sprinkle with the cheese.
  • Bake 4 to 5 minutes longer until cheese is melted and cornbread is golden brown.
  • sprinkle with green onions and serve.

Nutrition Facts : Calories 459.4, Fat 14.6, SaturatedFat 5.5, Cholesterol 56.3, Sodium 1048.8, Carbohydrate 56.6, Fiber 11.1, Sugar 11.5, Protein 28.4

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