Chili Pie

Ingredients

• 1 pound Italian sausage (sweet or hot), casings removed
• 2 teaspoons chili powder
• 1 14.5-ounce can diced tomatoes, drained
• 2 15-ounce cans kidney beans, drained
• 3/4 cup jarred salsa
• 1 8 1/2-ounce box corn-bread mix (requires 1 egg and 1/3 cup milk)
• 1 cup (4 ounces) shredded Cheddar

Preparation

1. Heat oven to 400° F.
   
   In a large skillet, over medium heat, cook the sausage, crumbling it with a spoon, until no trace of pink remains, about 7 minutes. Add the chili powder and cook for 1 minute. Spoon off and discard any fat. Add the beans, tomatoes, and salsa and simmer for 3 minutes.
   
   Meanwhile, in a bowl, combine the corn bread mix, egg, and milk, then stir in the Cheddar.
   
   Transfer the chili mixture to a 9-by-9-inch or 11-by-7-inch 2-quart baking dish. Spread the corn bread batter over the top. Bake until golden, 15 to 20 minutes. Let cool for 5 minutes before serving.