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Chili Cornbread Casserole

Calories
Author Eva Fry

Ingredients

  • 1 pound ground beef
  • 1/2 teaspoon kosher salt
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1-15 ounce can pinto beans drained and rinsed
  • 1-15 ounce can kidney beans drained and rinsed
  • 1-15 ounce can petite diced tomatoes
  • 1-8 ounce can tomato sauce
  • 1-16 ounce O Organics® Medium Salsa
  • 2 cups shredded cheddar cheese
  • 1 package prepared cornbread mix about 6.5 ounces (makes 6 muffins) prepared according to package directions.

Instructions

  • Preheat oven to 400 degrees.
  • In a large skillet over medium-high heat, brown ground beef. Season with salt, stirring to break up beef into bite-sized pieces. Once browned, add cumin and chili powder. Stir for one minute.
  • Add beans, tomatoes and salsa.
  • Heat until bubbly. Remove from heat and top with cheddar cheese and cornbread mix.
  • Place in oven and bake for 20 minutes, or until a toothpick inserted in the middle of the cornbread comes out clean. Remove from oven and serve.