Chili Cornbread Casserole

1 pound lean ground beef
1 (16 ounce) jar salsa
1 can red kidney beans, drained
1 can whole kernel corn, drained
1 (14 1/2 ounce) can diced tomatoes, undrained
1 tablespoon chili powder
1 teaspoon cumin
2 boxes Jiffy corn bread muffin mix
Sliced green onions
1 to 1/2 cup shredded Cheddar cheese

Heat oven to 400 degrees. Grease a 9 x 13-inch casserole.

Prepare Jiffy mixes according to directions on box. Set aside.

Brown ground beef. Add salsa, kidney beans, corn, tomatoes, chili powder and cumin to ground beef in pan and cook 3 to 4 minutes.

Spoon cornbread mixture into prepared casserole, and spread up around the sides of the dish. Spoon ground beef mixture in center. Bake for 18 minutes.

Remove from oven and sprinkle onions and cheese on top. Bake 5 minutes more.