Chili Cornbread Casserole Recipe

Chili Cornbread Casserole Recipe

Ingredients:

1 lb of lean beef (ground)
A can of red kidney-beans; drained
A can of tomatoes; diced & undrained
1 tsp of cumin
Sliced onions (green)
1 jar of salsa
A can of drained whole-kernel corn
1 Tbsp of chili seasoning
2 small boxes of cornbread muffin-mix (Jiffy)
1 – 1/2 c of shredded cheese (Cheddar)

Instructions:

Prepare the oven. Heat it at four hundred degrees Fahrenheit. Grease one 9×13-inch casserole.
Follow package directions in preparing muffin mix then set it aside.

Cook the beef in skillet ’til browned, add the beans, salsa, corn, chili seasoning, cumin & tomatoes into beef then cook for 3-4 mins.

You spoon the cornbread mix into casserole then spread evenly around dish’s sides. Spoon the beef-mixture into center. Have it baked for about 18 mins.

Remove casserole from the oven & sprinkle w/ cheese & onions all over. Continue baking for 5 more mins.

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