Chili Casserole With Cornbread

• 1 lb lean ground beef
• 1 (16 ounce) jar salsa, thick 'n chunky
• 1 (19 ounce) can dark red kidney beans, drained
• 1 (14 1/2 ounce) can tomatoes, diced peeled & undrained
• 1 12 cups frozen corn
• 3 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 (6 1/2 ounce) envelope cornbread mix
• 13 cup milk
• 13 cup shredded cheddar cheese
• 1 tablespoon green onion, sliced

1. Heat oven to 400F In 12-inch skillet, cook ground beef over medium-high heat, stirring occasionally, until thoroughly cooked; drain.
2. Stir in salsa, kidney beans, tomatoes, corn, chili powder and cumin.
3. Cook 3 to 4 minutes, stirring occasionally, until thoroughly heated.
4. Meanwhile, make cornbread as directed on pouch, using milk.
5. Spoon cornbread batter around outside edge of ungreased 2-quart glass baking dish.
6. Spoon hot beef mixture into center.
7. (Casserole will be full.
8. ).
9. Bake 18 minutes.
10. Sprinkle with cheese; bake 4 to 5 minutes longer or until cheese is melted and cornbread is deep golden brown.
11. Sprinkle with green onion just before serving.

lean ground beef, salsa, dark red kidney beans, tomatoes, corn, chili powder, ground cumin, cornbread mix, milk, cheddar cheese, green onion

Taken from www.food.com/recipe/chili-casserole-with-cornbread-492248 (may not work)