Chili Casserole Con Pan De Maiz

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

1. 1) Heat oven to 400u0b0F. 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. 2) Meanwhile, make cornbread as directed on pouch, using milk. Spoon cornbread batter around outside edge of ungreased 12x8-inch (2-quart) glass baking dish. Spoon hot beef mixture into center. (Casserole will be full.)
3. 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.

lean, n chunky salsa, progressouae, tomatoes, green giant uae, chili powder, ground cumin, muffin mix, milk, cheddar cheese, green onion

Taken from www.epicurious.com/recipes/member/views/chili-casserole-con-pan-de-maiz-50182875 (may not work)