Chili Cornbread Casserole

Ingredients:

• 1 tbsp. vegetable oil
• 1 medium onion, chopped
• 700 g lean ground beef
• 1.5 cups salsa
• 1 package 340g frozen white corn, thawed
• 1/4 cup vegetable broth
• 2 tablespoons hot Mexican chili powder
• 1 tsp ground cumin
• 3 packages of 220g dry corn muffin mix
• 1.5 cups whole milk
• 1 cup grated cheddar (about 110 g)
• 1/4 cup sour cream

Preparation:

1. Preheat oven to 375°F (190°C). Heat vegetable oil in a large skillet over medium heat until shimmering, about 2 minutes. Add the onion and cook until softened, about 5 minutes. Add the ground beef to the onion and cook, breaking it up with a spoon, until browned and cooked through, 8 to 10 minutes. Drain off any excess fat.
2. Add salsa, corn, vegetable broth, chili powder, cumin, 1 teaspoon salt, and 1/2 teaspoon black pepper to the meat. Transfer everything to a 22x32 cm baking dish, spreading it out in an even layer.
3. In a large bowl, combine corn muffin mix and milk. Spread the batter in a thin layer over the chili. Bake until golden brown, 30-40 minutes. Remove from the oven and set aside for 10 minutes to set. Serve sprinkled with grated cheddar and drizzled with sour cream.
   
   Note
   
   Hot Mexican chili powder is a seasoning used to add heat. It all starts with dried red chili peppers, which are roasted, ground, and then mixed with spices like cumin, oregano, garlic powder, and salt.