Chili Cornbread Casserole Recipe

Trisha Yearwood's Chili Cornbread Casserole (Amy approved)

INGREDIENTS:

1 tablespoon vegetable oil

1 medium onion, chopped

1 ½ pounds lean ground beef

1 ½ cups salsa

1 twelve ounce bag frozen whole-kernel corn, thawed

¼ cup vegetable broth

2 tablespoons chili powder

1 teaspoon ground cumin

salt and pepper

3 eight ounce boxes Jiffy cornbread mix

1 ½ cups whole milk

1 cup shredded chedder cheese

¼ cup sour cream

DIRECTIONS:

Preheat the oven to 375 degrees F.

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

In a large bowl, mix together the corn muffin mix with about 1 ½ cups milk, or just enough to make it easy to spread.  Spread it thinly over the chili mixture.  Bake until browned on top, 30-35 minutes.  Remove from the oven and set aside for 10 minutes to allow casserole to set.  Top with cheese and sour cream before serving.