Chili Casserole With Cornbread

Chili and cornbread are a match made in heaven. Now try it all in one easy dish -- simply delicious!

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.

  • Yield: 6
  • Cooking time: 45 Min
  • Rating: 5/5
  • Publisher: Pillsbury.com

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

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