This is a baked alternative to chili. But in the interest of full disclosure, this is not Geoff's favorite dish, primarily because of the cornbread. Since the girls and I are big fans of cornbread, you can usually count on the three of us joining the clean plate club when this meal is served.
1 lb. ground beef
15 1/2 oz. kidney beans, drained
14 1/2 oz. Rotel tomatoes
11 oz. corn with red & green bell peppers, drained
8 oz. chunky salsa
1 3/4 oz. pkg. chili seasoning
8 1/2 oz. box corn muffin mix to serve 6
1/2 cup Monetary Jack cheese, shredded
1 cup fresh cilantro, minced (optional)
Heat oven to 400°. Brown ground beef in skillet, drain grease. Stir in kidney beans, tomatoes, corn, salsa & chili seasoning. Simmer for 10 minutes until slightly thickened.
Prepare corn muffin batter to package directions and set aside.
Spoon hot chili into the center of a 2-quart casserole. Spoon cornbread batter around edge of chili. Bake for 20 minutes. Sprinkle with cheese, and bake an additional 5 minutes, until cheese is melted and cornbread is deeply golden.
Garnish with cilantro if desired.
Good served with chips & salsa.
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