On the Go Chili Casserole

• 1 (16 ounce) can turkey chili (or regular chili)
• 1 (16 ounce) can kidney beans
• 1 (11 ounce) can mexicorn (reserve liquid)
• 1 cup Mexican blend cheese (shredded)
• 1 (8 ounce) box cornbread mix (Jiffy)
• 1 egg
• water

1. Mix first 2 ingredients and 1/2 of the corn into a large saucepan or Dutch Oven and heat.
2. In a bowl (or plastic zip bag if you are camping) stir together cornbread mix, the remaining 1/2 of the corn with reserved corn liquid, 1 egg and enough water to form a thick batter.
3. Blend only until evenly moistened.
4. Stir remaining corn into the chili mixture.
5. When chili mixture comes to a boil sprinkle top of chili with shredded cheese and top that with the cornbread batter.
6. Cover, lower heat, and simmer just until cornbread is set.
7. Ladle into bowls and pass some additional grated cheese and tabasco.

turkey chili, kidney beans, mexicorn, blend cheese, cornbread mix, egg, water

Taken from www.food.com/recipe/on-the-go-chili-casserole-226728 (may not work)