In 12-inch skillet, cook ground beef over medium-high heat, stirring occasionally,
until thoroughly cooked; drain.
Stir in salsa, kidney beans, tomatoes, corn, chili powder and cumin. Cook 3 to
4 minutes, stirring occasionally, until thoroughly heated.
Meanwhile, make cornbread as directed on pouch, using milk. Spoon cornbread batter
around outside edge of ungreased 12 x 8-inch (2-quart) glass baking dish. Spoon
hot beef mixture into center. (Casserole will be full.)
Bake for 18 minutes.
Sprinkle with cheese; bake for 4 to 5 minutes longer or until cheese is melted
and cornbread is deep golden brown. Sprinkle with green onion just before serving.
High Altitude (3500-6500 ft): No change.
Fresh fruit and a mixed-green salad are good ideas for serving with chili and
Nutrition Information: 1 Serving: Calories 440 (Calories from Fat 110); Total
Fat 13g (Saturated Fat 5g, Trans Fat 1/2g); Cholesterol 55mg; Sodium 1110mg; Total
Carbohydrate 57g (Dietary Fiber 6g, Sugars 13g); Protein 24g
Percent Daily Value*: Vitamin A 40%; Vitamin C 8%; Calcium 10%; Iron 25%