Chili Casserole with Cornbread

• 1 pound ground beef, lean
• 16 ounces salsa
• 15 1/2 ounces red kidney beans
• 14 1/2 ounces tomatoes peeled, diced
• 1 1/2 cups corn frozen
• 3 teaspoons chili powder
• 1 teaspoon cumin
• 8 1/2 ounces cornbread stuffing mix
• 1 x milk
• 1 x margarine
• 1 x eggs
• 13 cup cheddar cheese shredded
• 1 tablespoon scallions, spring or green onions sliced

1. Heat oven to 400F (200C)..
2. In large skillet over medium-high heat, brown ground beef; drain.
3. Stir in salsa, kidney beans, tomatoes, corn, chili powder and cumin.
4. Cook 3 to 4 minutes or until thoroughly heated, stirring occasionally.
5. Meanwhile, prepare cornbread as directed on package using Spoon cornbread batter around outside edge of ungreased 12x8 inch (2-quart) baking dish.
6. Spoon hot beef mixture into center.
7. Bake at 400F (200C).
8. for 18 minutes.
9. Sprinkle with cheese; bake an additional 4 to 5 minutes or until cheese is melted and cornbread is deep golden brown.
10. Sprinkle with green onions just before serving.

ground beef, salsa, red kidney, tomatoes, corn frozen, chili powder, cumin, stuffing mix, milk, margarine, eggs, cheddar cheese, scallions

Taken from recipeland.com/recipe/v/chili-casserole-cornbread-39989 (may not work)