Ingredients
1/3 pound lean ground beef (90% lean)1/4 cup chopped onion1 can (15 ounces) chili with beans1/2 cup water3/4 cup cornbread/muffin mix3 tablespoons 2% milk2 tablespoons beaten egg1/3 cup shredded cheddar cheese1/4 cup frozen corn, thawed
Preparation
In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in chili and water. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Pour into two 2-cup baking dishes.
In a small bowl, combine the cornbread mix, milk and egg. Stir in cheese and corn just until combined. Spread batter evenly over chili.
Bake at 400° for 15-18 minutes or until topping is golden brown.
