Irresistible chili cornbread casserole By Kayla Dalsfoist
INGREDIENTS
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1 pound of lean ground beef
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1 (28 oz.) can of crushed tomatoes
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1 (15 oz.) can of red enchilada sauce
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1 (15.5 oz.) can kidney beans, rinsed and drained
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1 (8.5 oz.) package corn muffin mix
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2 cups of shredded Mexican cheese blend
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1/3 cup milk
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1 onion, finely chopped
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1 jalapeño, seeds and ribs removed, finely chopped
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1 egg
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2 teaspoons of cumin
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2 teaspoons of chili powder
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1 teaspoon of garlic powder
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Kosher salt and freshly ground pepper to taste
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