Bush'S Chili Bean Casserole

• 32 ounces bush's chili beans (I use mild)
• 1 - 1 1/2 lb ground beef
• 1 (8 ounce) box Jiffy cornbread mix
• 1 egg
• 1/3 cup milk
• 1 (15 1/4 ounce) can corn (drained) or 2 cups frozen corn
• sour cream (optional)
• ranch dressing (optional)
• salsa (optional)
• lettuce, shredded
• tomatoes, cubed

1. Brown ground beef. Preheat oven to 400 degrees.
2. Mix beans and ground beef.
3. Spray or grease sides of casserole dish.
4. Pour beef and bean mixture into 2.2L - 2.6L casserole dish (I use glass).
5. In a bowl make the corn bread as directed on the box.
6. Either spread corn over beef and bean mixture, or mix it into the cornbread batter.
7. Pour cornbread batter over beef and bean mixture (or corn if you spread it), and spread cornbread mixture evenly (making a little thin in the center is better, so it doesn't end up raw in the middle.
8. Bake for about 35-45 minutes, check for doneness of cornbread (I generally tap it or go off the color -- if you use cream corn, a toothpick will have a hard time coming out clean).
9. Let sit for 5 minutes after removing from oven.
10. Scoop into bowls and top with optional ingredients.

beans, ground beef, cornbread mix, egg, milk, corn, sour cream, ranch dressing, salsa, tomatoes

Taken from www.food.com/recipe/bushs-chili-bean-casserole-498951 (may not work)