1 Tablespoons oil
1 medium onion, chopped
1 1/2 pounds ground chuck
1 1/2 cups bottled salsa
1 (15-ounce) can corn, drained
1/4 cup water
1 cup shredded cheddar, optional
Cumin and chili powder
Salt and pepper
One box cornbread mix (7 to 8 oz.)
1/3 cup milk, for cornbread
1 large egg, for cornbread
Heat oil in a large skillet; sauté onion until soft.
Add beef; cook until no longer pink.
Stir in the salsa, corn, water, and cheese.
Season to taste with cumin, chili powder, salt, and pepper.
Spoon into a 7-x-11-inch (2-qt.) casserole; smooth the top.
Follow cornbread package directions.
Spread a thin layer over the chili.
Put the casserole on a parchment-lined baking sheet and bake at 375ºF for 40 minutes.
Cool 10 minutes before serving.