Email to Debbie Wharton Howell      

Recipe Categories: mystic6799's HOME PAGEAPPETIZERS BarCookies BBQ BEVERAGES BREAD BREADMACHINE BREAKFAST CAKESandPIES CANDY CASSEROLES CHEESECAKE CleanEating COOKIES CROCKPOT CUPCAKES DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD FRUIT GameMeat GlutenFree GritsGrains HerbalRemedies IceCream IndoorGrill JAMSandJELLIES MARINADES MEATS MiamiMediterraneanDiet PASTA PASTRIES PaulaDeen PetFood PIZZA POULTRY RachaelRay RICE SALADandDRESSING SANDWICHES SAUCES SEASONINGS SNACKS SOUPSandSTEWS VEGETABLES VEGETARIAN Wings

Chili Cornbread Casserole




Source of Recipe


internet






List of Ingredients



• 1 pound lean ground beef
  
• 1 (16 ounce) jar salsa
  
• 1 can red kidney beans, drained
  
• 1 can whole kernel corn, drained
  
• 1 (14 1/2 ounce) can diced tomatoes, undrained
  
• 1 tablespoon chili powder
  
• 1 teaspoon cumin
  
• 2 boxes Jiffy corn bread muffin mix
  
• Sliced green onions
  
• 1 to 1/2 cup shredded Cheddar cheese
  
• Hot sauce to taste
  






Instructions



1. Preheat oven to 400 degrees. Grease a 9 x 13-inch casserole.
   
   
2. Prepare Jiffy mixes according to directions on box. Set aside.
   
   
3. Brown ground beef. Add salsa, kidney beans, corn, tomatoes, chili powder, hot sauce and cumin to ground beef in pan and cook 3 to 4 minutes.
   
4. Spoon cornbread mixture into prepared casserole, and spread up around the sides of the dish.
   
5. Spoon cornbread mixture into prepared casserole, and spread up around the sides of the dish.
   
6. Remove from oven and sprinkle onions and cheese on top. Bake 5 minutes more.