Recipe: Chili Cornbread Pie (using corn muffin mix)

CHILI CORNBREAD PIE

1 lb. ground turkey or lean ground beef
1 (1.4-oz.) packet chili seasoning or taco seasoning mix
2 cans (8 oz. each) tomato sauce
1 (15 1/4-oz.) can no-salt-added whole-kernel corn, drained
1 (15-oz.) can black beans, rinsed and drained
1 (12-oz.) can evaporated milk, divided use
1 (4-oz.) can diced green chilies, drained (optional)
2 boxes (8.5 oz. each) dry corn muffin mix
2 large eggs
Sliced avocado, salsa and/or sour cream (optional, for serving)

Preheat oven to 400 degrees F. Grease a 9x13-inch baking dish.

Cook turkey in large skillet over medium-high heat until turkey is no longer pink; drain.

Stir in chili seasoning, tomato sauce, corn, beans, 3/4 cup evaporated milk and chilies. Bring to a boil, reduce heat. Simmer for 5 minutes, stirring occasionally. Pour mixture into prepared baking dish.

Combine corn muffin mix, remaining evaporated milk and eggs in medium bowl; stir until just moistened. Spoon and spread mixture evenly over meat filling.

Bake for 15 to 20 minutes or until lightly browned. Let stand for 10 minutes before serving.

Serve with avocado, salsa and/or sour cream, if desired.

Makes 10 to 12 servings
Source: Recipe booklet: Carnation Family Favorites