We had a neighborhood chili cook-off Thursday. There were
so many amazing entries, but several people commented about the one dish from last
year that didn’t show up this year. I have lots of recipes I’d call crowd-pleasers, but I don’t think many would have people missing them a year
later.
Cornbread Chili Casserole
1 pound lean ground beef
16 ounces thick and chunky salsa
19 ounces kidney beans, drained
15 ounces canned diced tomatoes
1 1/2 cups corn
3 teaspoons chili powder
1 teaspoon cumin
6.5 ounce Betty Crocker cornbread/muffin mix
1/3 cup milk
Heat oven to 400F. Brown beef in a large skillet, drain.
Return to skillet and add salsa, beans,
tomatoes, corn, chili powder and cumin. Heat thoroughly. Prepare cornbread mix
using milk. Spoon mix around edges of greased 9x13 baking pan. Fill center with
hot chili. Bake 20 minutes, until cornbread is golden brown. Serve hot with
shredded cheddar, sour cream and sliced green onions.
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