Upside-Down Chili Pie - cooking recipe

Ingredients

1 lb. ground beef (chuck)
1 medium clove garlic, minced
1 (8 oz.) can tomato sauce
1 c. frozen corn (optional)
1 c. cheese
1 small onion, chopped
2 tsp. chili powder
1/4 tsp. salt
1 pkg. cornbread muffin mix
prepared salsa (optional)

Preparation

Preheat oven to 375\u00b0. In 10-inch ovenproof skillet over medium-high heat, cook beef, garlic and onion for 5 minutes or until beef is well browned and liquid evaporates, stirring frequently. Add chili powder. Cook for 3 minutes, stirring constantly. Stir in tomato sauce and salt. Heat through. Remove from heat. Sprinkle corn evenly over chili mixture. Prepare cornbread batter according to package directions. Spoon batter over corn, spreading to edges of skillet. Bake 20 to 25 minutes or until cornbread is golden brown. Let cool in skillet on wire rack for a few minutes. Using knife, loosen cornbread from edge of skillet. Invert pie onto platter. Sprinkle with lots of cheese. Serve with salsa if you like.