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Main dishes

Cheesy Cornbread Casserole

Cheesy Cornbread Casserole recipe
photo by:kraft
Love serving chili with cornbread? This beefy, cheesy casserole 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

1
lb.  lean ground beef
1
 onion, chopped
1
 jalapeño pepper, seeded, finely chopped
1
can  (15 oz.) enchilada sauce
1
can  (15 oz.) black beans, rinsed
1
tsp.  garlic powder
1
tsp.  ground cumin
1
pkg.  (8.5 oz.) corn muffin mix
1
pkg.  (8 oz.) KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA

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 sprayed with cooking spray.

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.

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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