Chili Casserole with Cornbread Recipe

Chili Casserole with Cornbread Recipe

Ingredients:

1 lb of lean beef (ground)
1 can of dark-red beans (kidney)
1 & 1/2 c of Niblet’s corn (frozen)
1 tsp of cumin
Milk
Egg
1 tsp of sliced onions (green)
1 jar of salsa
1 can of peeled & diced tomatoes
3 tsps of chili seasoning
1 pack of cornbread-mix
Margarine
1/3 c of shredded cheese (Cheddar)

Instructions:

Have oven preheated to four hundred degrees Fahrenheit.

Cook beef in skillet placed over mid-heat ’til browned, drain. You add the beans, salsa, corn, tomatoes, cumin & chili seasoning. Cook for 3-4 mins or ’til heated through, stir occasionally.

Follow package directions in preparing the cornbread, add egg & margarine as necessary. Spoon this batter all around outside edges of 12×8-inch bake dish. Then spoon hot-beef mixture onto center.

Have it baked for about 18 mins at four hundred degrees Fahrenheit. Sprinkle w/ cheese then continue baking for 4-5 mins more ’til cheese melts & cornbread turns deep golden-brown. Sprinkle w/ green-onions before you serve.

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