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Chili Casserole With Cornbread

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“From Betty's Soul Food Collection... Chili and cornbread partner in a homey one-dish dinner bake.”
READY IN:
1hr
SERVES:
6
YIELD:
1 Casserole
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oven to 400°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 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.

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