Title: Chili Cornbread
Categories: Entree Chili Bean Easy Ground
Yield: 3 Servings
| 1 | lb | Ground beef |
| 1 | sm | Onion |
| 1 | ts | Salt |
| 1/2 | ts | Pepper |
| 1/2 | ts | Chili powder |
| 1/2 | ts | Garlic salt |
| 1 | cn | Kidney beans, drained |
| 1 | cn | Chopped tomatoes |
| 1 | pk | Jiffy cornbread mix |
| 1 | | Egg |
| 1/3 | c | Milk |
Brown ground beef and onion. Drain. Season with salt, pepper, chili
powder and garlic salt. Add 1 can drained kidney beans and 1 can tomatoes
with a little of the juice. Cook for about 15 minutes; spread in bottom of
casserole bowl. Prepare Jiffy cornbread mix, following box directions, and
pour over casserole mixture. Bake at 400 degrees until cornbread is golden
brown. Randy Rigg