With spicy (but not hot) chili and taco seasoning, creamy cheese and sweet cornbread, this hot casserole is just begging to hop on your plate on a cool fall evening. Best of all, it's super simple and you probably already have all of the ingredients.
1 lb. ground beef (or turkey)
1 cup chopped onion
1 package taco seasoning mix
1 15 oz. can Hormel chili, no beans
1 8oz. can tomato sauce
8 oz. shredded cheddar cheese
1 package Jiffy corn muffin mix
2/3 cup milk
Heat oven to 470. Brown hamburger and onion, drain well.
Stir in taco seasoning mix, chili and tomato sauce. Simmer until heated through and pour mixture into a 9x13" glass baking dish.
Top meat mixture with cheese.
Mix muffin mix with milk and egg (add a little sugar if you like extra sweet cornbread). Spoon 8 heaping spoonfuls on top of cheese.
Bake for 30 minutes or until cornbread is golden.