Cheesy Cornbread Casserole

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photo by:kraft

Love serving chili with cornbread? This beefy dish delivers on your favorite flavor combination, with super-easy prep.

time

prep:

30 min

total:

55 min

servings

total:

10 servings

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What You Need

lb. lean ground beef

onion, chopped

jalapeño pepper, seeded, finely chopped

can (15 oz.) enchilada sauce

can (15 oz.) black beans, drained

tsp. garlic powder

tsp. ground cumin

pkg. (8.5 oz.) corn muffin mix

pkg. KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA, divided

Make It

HEAT oven to 350ºF.

BROWN meat with onions and peppers in large skillet. Stir in next 4 ingredients; cook and stir 3 min. or until heated through. Spoon into 13x9-inch baking dish.

PREPARE muffin batter as directed on package; stir in cheese. Spread over meat mixture.

BAKE 20 min. or until toothpick inserted in center of cornbread topping comes out clean. Cool slightly.

Kraft Kitchens Tips

Serving Suggestion

Serve with your favorite steamed vegetable to round out the meal.

Make Ahead

Prepare meat mixture. Refrigerate 3 to 4 days, or freeze up to 1 month. When ready to use, spoon into baking dish. (Thaw first, if frozen.) Top with muffin batter and continue as directed.

Special Extra

Bump up the flavor by stirring chopped canned chipotle peppers in adobo sauce or chopped fresh chives into muffin batter before using as directed.

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a cook

posted:10/25/2011

Delicious, easy & fast! My family loved it1

PeggyScott1234

posted:10/4/2011

So good, I'm glad I doubled the recipe. I also used one extra box of corn bread. Enough for another nights meal. Fantastic dish. Used Santa Fe Cream cheese for added zip.

a cook

posted:9/20/2011

Even my husband (the picky guy) liked this. Changed the jalapeno peppers to a can of chopped green chilies. Flavorful but not so spicey. Delicious!

a cook

posted:9/16/2011

This was an easy autumn meal that went over very well with my kids!

a cook