Cornbread Chili

Cornbread Chili

1 1/2 pounds extra-lean ground beef
1 large onion – chopped
2 cloves garlic – minced
1 15-ounce can kidney beans – drained
1 28-ounce jar Ragú Hearty Pasta Sauce
2 tablespoons chili powder
1/2 teaspoon cumin
1/2 teaspoon oregano
1 cup shredded Cheddar cheese
2 8 1/2-ounce packages corn muffin mix

Preheat oven to 400 degrees F.

In a large skillet, thoroughly brown beef; drain fat. Add onion and garlic; sauté lightly. Add beans, sauce and seasonings; simmer 20 minutes. Spoon into a 13" × 9" baking dish. Evenly sprinkle with cheese. Spoon corn muffin batter, (prepared according to package directions), over casserole. Bake 20-25 minutes or until cornbread tests done.