Chili-Stuffed Cornbread Casserole

INGREDIENTS

• 1 pound lean ground beef
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Kosher salt and freshly ground pepper, to taste
• 1 cup salsa
• 1 (15.25 oz.) can kidney beans, rinsed and drained
• 1 (14.5 oz.) can diced tomatoes
• 1 cup corn
• 1/2 tablespoon chili powder
• 1 teaspoon cumin
• 1 (8.5 oz.) box cornbread muffin mix
• 1/3 cup whole milk
• 1 cup sharp cheddar cheese, grated, divided
• 1 green onion, finely chopped, garnish, optional

PREPARATION

1. Preheat oven to 400º F.
2. Cook ground beef in a large pan or skillet over medium-high heat and season with salt, pepper, garlic and onion powders.
3. Once browned, drain off remaining grease.
4. Stir in salsa, kidney beans, tomatoes and corn, then season with chili powder and cumin. Cook for another 3-5 minutes, or until warmed.
5. In a large bowl, mix cornbread mix with milk and 1/2 cup cheddar cheese until just incorporated.
6. Spoon cornbread batter around the outside edge of greased baking dish, leaving a space in the center for the chili.
7. Use a slotted spoon to transfer chili to baking dish, then place baking dish in oven.
8. Bake for 18 minutes, then remove from oven and, optional, sprinkle on remaining 1/2 cup cheese.
9. Return baking dish to oven and bake for another 4-6 minutes, or until cheese is melted and cornbread is cooked through.
10. Remove from oven and serve garnished with green onions, if desired. Enjoy!