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Chili Cornbread main dish, chili, groundmeat, beans, easy 1 lb ground beef 1 small onion 1 teaspoon salt 1/2 teaspoon pepper 1/2 teaspoon chili powder 1/2 teaspoon garlic salt 1 can kidney beans, drained 1 can chopped tomatoes 1 pkg jiffy cornbread mix 1 egg 1/3 cup milk Brown ground beef and onion. Drain. Season with salt, pepper, chili powder and garlic salt. Add 1 can drained kidney beans and 1 can tomatoes with a little of the juice. Cook for about 15 minutes; spread in bottom of casserole bowl. Prepare Jiffy cornbread mix, following box directions, and pour over casserole mixture. Bake at 400 degrees until cornbread is golden brown. Randy Rigg Yield: 3 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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