Southwestern Cornbread Casserole Recipe - BettyCrocker.com

Ingredients

• 2 teaspoons vegetable oil
• 3 medium onions, chopped (1 1/2 cups)
• 1 can (15 oz) Progresso™ black beans, drained, rinsed
• 1 can (11 oz) whole kernel corn with red and green peppers, drained
• 1 can (10 oz) diced tomatoes with green chiles, drained
• 1 can (10 oz) Old El Paso™ Mild Red Enchilada Sauce
• 1/2 cup thick & chunky salsa
• 2 cups chopped cooked chicken
• 1/4 cup chopped fresh cilantro
• 2 pouches (6.5 oz) Betty Crocker™ Cornbread & Muffin Mix
• 1/3 cup milk
• 4 eggs
• 1 1/2 cups shredded Mexican cheese blend (6 oz)
• Sliced fresh jalapeño chiles, if desired