Cornbread Chili Casserole

Ingredients:

  • 1 tablespoon vegetable oil
  • 1 medium onion (chopped)
  • 1½ pounds lean ground beef
  • 1½ cups mild salsa (medium or hot if preferred)
  • 1 (12-ounce) bag frozen whole-kernel white shoepeg corn (thawed)
  • ¼ cup vegetable broth
  • 2 tablespoons hot Mexican chili powder
  • 1 teaspoon ground cumin
  • Salt and freshly ground black pepper
  • 3 (8 ounce) boxes cornbread muffin mix
  • 1½ cups whole milk
  • 1 cup cheddar (shredded)
  • ¼ cup sour cream

Directions

Preheat the oven to 375° F.

In a large skillet over medium heat, heat the oil until shimmering, about 2 minutes. Add the onion and saute until soft, about 5 minutes. Add the ground beef to the onion and saute, breaking it up with a spoon, until browned and cooked through, 8-10 minutes. Drain off any excess fat. Stir in the salsa, corn, vegetable broth, chili powder, cumin, 1 teaspoon salt and ½ teaspoon pepper. Transfer the mixture into a 9x13 inch baking dish, smoothing into an even layer.

In a large bowl, mix together the corn muffin mix with about 1½ cups milk, or just enough to make it easy to spread. Spread it thinly over the chili mixture. Bake until browned to top, 30-35 minutes. Remove from the oven and set aside for 10 minutes to allow the casserole to set.

Top with the cheddar and sour cream before serving.

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