Chili Casserole with Cornbread
Recipe from Betty Crocker

From Betty's Soul Food Collection... Chili and cornbread partner in a homey one-dish dinner bake.



by 16  people


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Servings: 6
Prep Time: 20 mins
Total Time: 40 mins
Related Categories: Beef, Casseroles, Chili, Ground Beef
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Ingredients
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    1   pound 
    lean (at least 80%) ground beef
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    1   jar 
    Old El Paso® Thick 'n Chunky salsa (16ounces)
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    2   cups 
    Progresso® dark red kidney beans, drained (from 19-ounce can)
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    1   can 
    diced peeled tomatoes, undrained (14.5 ounces)
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    1 1/2  cups 
    Green Giant® Valley Fresh Steamers Niblets® frozen corn
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    3   teaspoons 
    chili powder
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    1   teaspoon 
    ground cumin
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    1   
    Betty Crocker® cornbread & muffin mix (6.5 ounces)
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    1/3  cup 
    milk
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    1/3  cup 
    shredded Cheddar cheese
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    1   tablespoon 
    sliced green onion (1 medium)

Directions
1.
Heat oven to 400 degrees F. In 12-inch skillet, cook ground beef over medium-high heat, stirring occasionally, 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.
Meanwhile, make cornbread as directed on pouch, using milk. 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.
Bake 18 minutes. Sprinkle with cheese; bake 4 to 5 minutes longer or until cheese is melted and cornbread is deep golden brown. Sprinkle with green onion just before serving.
Tip:

1.
High Altitude (3500-6500 ft): No change.
Nutrition information
Per Serving: cal. (kcal) 440, Fat, total (g) 13, chol. (mg) 55, sat. fat (g) 5, carb. (g) 57, Trans fatty acid (g) 1, fiber (g) 6, sugar (g) 13, pro. (g) 24, vit. A (IU) 972, vit. C (mg) 5, sodium (mg) 1110, calcium (mg) 101, iron (mg) 5, Starch () 3, Other Carb () 1, Medium-Fat Meat () 2, Percent Daily Values are based on a 2,000 calorie diet
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