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Chili Casserole with Cornbread
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Prep Time:
20 minutes
Total Time:
40 minutes
Hearty chili and fluffy cornbread bake together for a comforting meal.
Ingredients:
  • 1 lb lean (at least 80%) ground beef
  • 1 jar (16 oz) thick & chunky salsa
  • 2 cups Progresso™ dark red kidney beans (from 19-oz can), drained
  • 1 can (14.5 oz) diced peeled tomatoes, undrained
  • 1 1/2 cups frozen corn
  • 3 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 pouch (6.5 oz) Betty Crocker™ Cornbread & Muffin Mix
  • 1/3 cup milk
  • 1/3 cup shredded Cheddar cheese
  • 1 tablespoon sliced green onion (1 medium)
Instructions:
  • Preheat the oven to 400°F. In a large skillet over medium-high heat, cook the ground beef until fully cooked; drain any excess fat. Add salsa, kidney beans, tomatoes, corn, chili powder, and cumin. Cook for 3 to 4 minutes until heated through, stirring occasionally.
  • Prepare the cornbread according to the instructions on the pouch, using milk. Spread the cornbread batter along the outer edge of an ungreased 12x8-inch (2-quart) glass baking dish. Spoon the hot beef mixture into the center. The casserole will be filled to the top.
  • Bake for 18 minutes until cornbread is golden brown. Add cheese and bake for an additional 4-5 minutes until melted. Top with green onions before serving.

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