Chili Casserole With Cornbread

(12)
3 reviews.
  • 20 min prep time
  • 40 min total time
  • 13 ingredients
  • 6 servings

Ingredients

1
lb lean (at least 80%) ground beef
1
jar (16 oz) Old El Paso™ salsa
2
cups Progresso™ red kidney beans, drained (from 19-oz can)
2
cups Muir Glen™ organic diced tomatoes, undrained (from 28-oz can)
1 1/2
cups Green Giant™ Steamers™ Niblets® frozen corn
3
teaspoons chili powder
1
teaspoon cumin
1
package (6.5 to 8.5 oz) cornbread mix
Milk
Margarine, if required by mix
Egg, if required by mix
1/3
cup shredded Cheddar cheese
1
tablespoon sliced green onions

Directions

  1. 1 Heat oven to 400°F. In 10-inch skillet, cook beef over medium-high heat, stirring frequently, 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.
  2. 2 Meanwhile, make cornbread mix as directed on package using milk and, if required, margarine and egg. 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.)
  3. 3 Bake 18 minutes. Sprinkle with cheese; bake 4 to 5 minutes longer or until cheese is melted and cornbread is deep golden brown. Just before serving, sprinkle with green onions.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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