Chili Casserole with Cornbread recipe

Chili and cornbread partner in a homey one-dish dinner bake.

Makes: 6 servings

1 pound lean (at least 80%) ground beef
1 jar (16 ounces) Old El Paso® Thick 'n Chunky salsa
2 cups Progresso® dark red kidney beans (from 19-oz can), drained
1 can (14.5 ounces) diced peeled tomatoes, undrained
1 1/2 cups Green Giant® Niblets® frozen whole kernel corn
3 teaspoons chili powder
1 teaspoon ground cumin
1 pouch (6.5 ounces) Betty Crocker® cornbread & muffin mix
1/3 cup milk
1/3 cup shredded Cheddar cheese
1 tablespoon sliced green onion

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 12 x 8-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.

High Altitude (3500-6500 ft): No change.

Nutrition Information: 1 Serving: Calories 440 (Calories from Fat 110); Total Fat 13g (Saturated Fat 5g, Trans Fat 1/2g); Cholesterol 55mg; Sodium 1110mg; Total Carbohydrate 57g (Dietary Fiber 6g, Sugars 13g); Protein 24g

Percent Daily Value*: Vitamin A 20%; Vitamin C 8%; Calcium 10%; Iron 25%

Exchanges: 3 Starch; 1 Other Carbohydrate; 0 Vegetable; 2 Medium-Fat Meat Carbohydrate Choices: 4

*Percent Daily Values are based on a 2,000 calorie diet.

Serve-With
Fresh fruit and a mixed-green salad are good ideas for serving with chili and cornbread.