CORN BREAD-TOPPED BLACK BEAN CHILI CASSEROLE

Corn Bread-Topped Black Bean Chili Casserole image

Savor chili and cornbread all wrapped up in a cozy baked casserole.

Provided by Betty Crocker Kitchens

Categories Entree

Time 45m

Yield 4

Number Of Ingredients 9

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Ingredients

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 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

Steps:

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.

Nutrition Facts : Calories 660, Carbohydrate 80 g, Cholesterol 140 mg, Fat 1, Fiber 13 g, Protein 34 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 1500 mg, Sugar 16 g, TransFat 1 g