Cornbread-Topped Chili Casserole

Ingredients:

- 1 pound ground beef
- 1 onion, diced
- 1 bell pepper, diced
- 2 cloves garlic, minced
- 1 can (15 oz) diced tomatoes
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 tablespoon chili powder
- 1 teaspoon cumin
- Salt and pepper, to taste
- 1 cup shredded cheddar cheese
- 1 box cornbread mix, prepared according to package instructions

Instructions:

1. Preheat oven to 375°F.
2. In a large skillet, cook ground beef over medium heat until browned. Add diced onion, bell pepper, and garlic, and cook until vegetables are softened.
3. Stir in diced tomatoes, kidney beans, corn, chili powder, cumin, salt, and pepper. Cook for an additional 5 minutes.
4. Pour the chili mixture into a casserole dish and sprinkle shredded cheese on top.
5. Prepare the cornbread mix according to package instructions, then spread it over the chili mixture.
6. Bake in the preheated oven for 25-30 minutes, or until the cornbread is golden brown and cooked through.
7. Serve hot and enjoy!