Cornbread Chili Casserole

This is a tasty Southwestern-style recipe combining ground beef chili with a layer of crispy cornbread on top. You could even just make the chili and eat it without baking it (but you'd be missing out on the cornbread!).

Ingredients:

- 1 tablespoon oil
- 1 medium onion, chopped
- 1 1/2 lb ground chuck

- 1 1/2 cups bottled salsa (we used Safeway brand medium tomato roasted or something like that)
- 1 can (15 oz) corn, drained
- 1/4 cup water
- 1 cup shredded cheddar cheese

- cumin
- chili powder
- salt
- pepper

- one box (7-8 oz) cornbread mix (we used Betty Crocker brand)
- 1/3 cup milk, for cornbread
- 1 large egg, for cornbread

Directions:

Preheat the oven to 375 degrees.

Heat oil in a large skillet. Saute onion until soft. Add beef and cook until no longer pink. Discard fat.

Stir in the salsa, corn, water, and cheese. Season as desired with cumin, chili powder, salt, and pepper.

Spoon the chili mixture into a 7x11 or 9x9-inch glass pan.

Follow the cornbread package directions. Spread a thin layer over the chili.

Bake for 40 minutes. Cool 10 minutes before serving.