Cornbread Chili Casserole (Print Version)

# Ingredients:

01 - 1/2 pound lean ground beef.
02 - 1 cup diced onion.
03 - 1 tablespoon minced garlic.
04 - 14.5 oz diced tomatoes with juice.
05 - 6 oz tomato paste.
06 - 1/2 cup beef broth.
07 - 15.25 oz southwest corn with peppers.
08 - 15.25 oz black beans, drained.
09 - 1 tablespoon fresh cilantro.
10 - 2 teaspoons ground cumin.
11 - 2 teaspoons dried oregano.
12 - 2 teaspoons kosher salt.
13 - 1 teaspoon black pepper.
14 - 1/2 teaspoon chili powder.
15 - 1/2 cup Colby Jack cheese.
16 - 13 oz cornbread mix.
17 - 1 1/4 cups milk.

# Instructions:

01 - Brown beef with onion and garlic until no longer pink.
02 - Add tomatoes, paste, broth, corn, beans and seasonings. Simmer 10 minutes.
03 - Mix cornbread and milk, pour in greased 9x13 pan.
04 - Add chili to center of cornbread batter, top with cheese.
05 - Bake at 375°F for 25-30 minutes until golden.

# Notes:

01 - Great for leftover chili.
02 - Stir chili frequently.

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