Chili casserole with cornbread

MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.05
 
       Title: Chili Casserole with Cornbread
  Categories: Beef, Beans, Casserole, Main dish
       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.
 
   Nutrition Information Per Serving:
   500 Calories, 19 g Fat, 1330 mg Sodium
 
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