Recipe for...Chili Casserole with Cornbread


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Recipe for... Recipe for bread Recipe for cake Recipe for chicken Recipe for cookies Recipe for kids All recipe categories All recipes	Chili Casserole with Cornbread This recipe is rated : 0 Recipe Ingredients 1 pound lean ground beef 1 (16 ounce) jar salsa 1 (15 1/2 ounce) can dark red kidney beans 1 (14 1/2 ounce) can diced peeled tomatoes 1 1/2 cups Niblets frozen corn 3 teaspoons chili powder 1 teaspoon cumin 1 (8 1/2 ounce) package cornbread mix Milk Margarine Egg, if required by mix 1/3 cup shredded Cheddar cheese 1 teaspoon sliced green onions Cooking Procedures Heat oven to 400 degrees F. In large skillet over medium-high heat, brown ground beef; drain. Stir in salsa, kidney beans, tomatoes, corn, chili powder and cumin. Cook 3 to 4 minutes or until thoroughly heated, stirring occasionally. Meanwhile, prepare cornbread as directed on package using milk and, if required, margarine and egg. Spoon cornbread batter around outside edge of ungreased 12 x 8-inch (2-quart) baking dish. Spoon hot beef mixture into center. (Casserole will be full.) Bake at 400 degrees F for 18 minutes. Sprinkle with cheese; bake an additional 4 to 5 minutes or until cheese is melted and cornbread is deep golden brown. Sprinkle with green onions just before serving.	recipe titles recipe ingredients Excerpt from the wayback cook-book collection: nd dishes prepared with milk or milk and egg. I follow him also in stating that of the whole amount of food not more than one-third ought to consist of animal matters the other two-thirds having to be made up from vegetable produce. A purely vegetable diet would require a considerably larger amount of albuminoids than is given in the table of daily rations, because the digestive properties of the nitrogen of vegetable food are from one-fourth to one-third less than those of the same sub
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