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Chili and cornbread are a great flavor combination in this easy casserole. It's perfect for weeknight dinners and potlucks.
1 pound lean ground beef
1 package McCormick® Smoky BBQ Chili Seasoning Mix
2 cans (8 ounces each) tomato sauce
1 can (16 ounces) pinto beans, undrained
1 package (8 ounces) corn muffin mix
1 cup shredded Cheddar cheese
1 can (4 1/2 ounces) chopped green chiles
Preheat oven to 400°F. Brown meat in large skillet on medium-high heat. Drain fat. Stir in Seasoning Mix, beans and tomato sauce. Bring to boil. Reduce heat to low; cover and simmer 10 minutes, stirring occasionally. Spoon into 2-quart baking dish.
Prepare corn muffin mix as directed on package, stirring in cheese and green chiles. Spread evenly over chili.
Bake 20 to 25 minutes or until cornbread is cooked through.
(Amount per serving)