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From: Kelly~WA

Chili Casserole with Cornbread
Yield: 6 Servings

1 lb lean ground beef
16 oz jar salsa
15 1/2 oz can dark red kidney beans
14 1/2 oz can diced peeled tomatoes
1 1/2 c niblet frozen corn
3 t chili powder
1 t cumin
8 1/2 oz pkg cornbread mix
milk
margarine
egg, if required by mix
1/3 c shredded cheddar cheese
1 t sliced green onions

1. Heat oven to 400 degrees. In large skillet over medium-high heat, brown ground beef; drain. Stir in salsa, kidney beans, tomatoes, corn, chili powder and cumin. Cook 3 to 4 minutes or until thoroughly heated, stirring occasionally.

2. Meanwhile, prepare cornbread as directed on package using milk and, if required, margarine and egg. Spoon cornbread batter around outside edge of ungreased 12x8-inch (2-quart) baking dish. Spoon hot beef mixture into center. (Casserole will be full.)

3. Bake at 400 degrees for 18 minutes. Sprinkle with cheese; bake an additional 4 to 5 minutes or until cheese is melted and cornbread is deep golden brown. Sprinkle with green onions just before serving.