1. Heat oil in a large skillet; sauté onion until soft. Add beef; cook until no longer pink. Discard fat. Stir in the salsa, corn, water, and cheese. Season to taste with cumin, chili powder, salt, and pepper.
2. Spoon into a 7-x-11-inch (2-qt.) casserole; smooth the top. Follow cornbread package directions. Spread a thin layer over the chili.
3. Put the casserole on a parchment-lined baking sheet and bake at 375ºF for 40 minutes. Cool 10 minutes before serving.
Serves 6. Per serving: 400 calories, 46g carbs, 29g protein, 85mg cholesterol, and 13g fat
Next up: Use your crock pot to make Christy's Chili