Cornbread-Chili Casserole | TASTE

Ingredients

• 1 tbsp vegetable oil
• 1 md onion, chopped
• 1 ½ lb lean ground beef
• 1 ½ c mild salsa (medium or hot if preferred)
• 1 1-ounce can whole-kernel white shoepeg corn, drained
• ½ c vegetable stock
• 2 tbsp hot Mexican chili powder
• 1 tsp cumin
• 1 tsp salt
• ½ tsp freshly ground black pepper
• 1 8-ounce box cornbread muffin mix
• ½ c whole milk
• 1 c shredded cheddar cheese
• ¼ c sour cream