Salsa Chili And Cornbread

• 1 pound ground round
• 1 cup chopped onion
• 1 cup no-salt-added salsa
• 1/2 cup beer
• 1/3 cup finely chopped fresh cilantro
• 1/4 cup no-salt-added tomato paste
• 1 tablespoon chili powder
• 1/4 teaspoon salt
• 1 (15-ounce) can no-salt-added kidney beans, drained
• 1/4 cup yellow cornmeal
• 1/4 cup all-purpose flour
• 1 teaspoon baking powder
• 1/8 teaspoon salt
• 2 teaspoons sugar
• 1/4 teaspoon coarsely ground pepper
• 1/4 cup frozen egg substitute, thawed
• 1/4 cup evaporated skimmed milk
• 1 tablespoon vegetable oil
• 1/2 cup (2 ounces) shredded reduced-fat Cheddar cheese

1. Place meat and onion in a 10 1/2-inch ovenproof skillet. Cook over medium-high heat until meat is browned, stirring until it crumbles. Drain mixture, and pat dry with paper towels. Wipe drippings from skillet with a paper towel.
2. Return meat mixture to skillet. Add salsa and next 6 ingredients. Bring to a boil; cover, reduce heat, and simmer 30 minutes.
3. Combine cornmeal and next 5 ingredients in a bowl; make a well in center of mixture. Combine egg substitute, milk, and oil; add to dry ingredients, stirring just until dry ingredients are moistened.
4. Pour batter over meat mixture in skillet. Bake, uncovered, at 400u0b0 for 10 minutes or until cornbread is golden. Sprinkle with cheese, and let stand 5 minutes or until cheese melts.

ground round, onion, nosalt, beer, fresh cilantro, nosalt, chili powder, salt, salt, yellow cornmeal, allpurpose, baking powder, salt, sugar, ground pepper, frozen egg substitute, milk, vegetable oil, cheddar cheese

Taken from www.myrecipes.com/recipe/salsa-chili-cornbread (may not work)