Chili Casserole with Cornbread

Name: Chili Casserole with Cornbread
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: 1 lb lean (at least 80%) ground beef; 1 jar (16 oz) Old El Paso® Thick 'n Chunky salsa; 2 cups Progresso® dark red kidney beans (from 19-oz can), drained; 1 can (14.5 oz) diced peeled tomatoes, undrained; 1 1/2 cups Green Giant ® Valley Fresh Steamers™ Niblets® frozen corn; 3 teaspoons chili powder; 1 teaspoon ground cumin; 1 pouch (6.5 oz) Betty Crocker® cornbread & muffin mix; 1/3 cup milk; 1/3 cup shredded Cheddar cheese; 1 tablespoon sliced green onion (1 medium)

Chili Casserole with Cornbread was pinched from <a href="http://www.bettycrocker.com/recipes/chili-casserole-with-cornbread/8e53db4a-bdb6-404d-92d7-8311e66ac7a2" target="_blank">www.bettycrocker.com.</a>

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

INGREDIENTS

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1 lb lean (at least 80%) ground beef

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1 jar (16 oz) Old El Paso® Thick 'n Chunky salsa

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2 cups Progresso® dark red kidney beans (from 19-oz can), drained

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1 can (14.5 oz) diced peeled tomatoes, undrained

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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 pouch (6.5 oz) Betty Crocker® cornbread & muffin mix

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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)

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