Cornbread & Chili Casserole

Directions

1. 1
   Preheat oven to 400 degrees.
2. 2
   In heavy Dutch oven over medium-high heat cook ground beef until thorough cooked and no traces of pink are left.
3. 3
   Stir in salsa, beans, tomatoes, corn and chili seasoning mix.
4. 4
   Simmer for 10 minutes or until slightly thickened.
5. 5
   Meanwhile prepare corn muffin batter according to the directions on the package and set aside.
6. 6
   Spoon hot chili into the center of a 2 quart baking dish.
7. 7
   Spoon cornbread batter around the edges of the chili.
8. 8
   Bake for 20 minutes, sprinkle with cheese and bake another 5 minutes until the cheese is melted and the cornbread is deep golden brown.
9. 9
   Serve individual portions in shallow soup bowls and garnish with shredded cheese and sour cream, if desired.