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Corn Bread Chili Bake

3/4 pound ground beef
1 tsp Chili powder
1/2 tsp salt
1/2 cup water
1 can (15-16 oz.) Chili
1 can (15 oz.) whole kernel corn, undrained
1 can (15 oz.) beans, drained (pinto, kidney, or black)
1/2 cup chopped bell pepper
1 can Rotel tomatoes
1 8 1/2 oz. pkg corn muffin mix
1 2.8 oz. can french fried onions
1/3 cup shredded cheese (I used cheddar)
1 jalepeno, chopped

Brown beef in skillet and drain. Stir in all ingredients down to the corn muffin mix. Pour into a prepared 2 quart casserole dish. Mix corn muffin mix according to directions, then add 1/2 of onions. Spoon muffin mix around outer edge of casserole. Bake uncovered for 20 minutes. Take from oven and sprinkle with remaining onions and cheese. Bake 2-3 more minutes. (Can also be made with ground beef & taco seasoning in place of the can of chili.) Serves 6.