This is a pretty decent recipe. I used the gf cornbread recipe in my collection to top this casserole. I also substituted a can of mild Rotel and a can of condensed tomato soup for the tomatoes and chiles. This gave the casserole a better consistency, in my opinion, plus that's the way my mom made it! Hahaha. I also added a can of both dark red and light red kidney beans for flavor and texture. I do love beans! For the spices I cut down the chili powder to one tablespoon and added a tablespoon of homemade taco seasoning. I added a teaspoon of smoked paprika as well. I also upped the cumin to a teaspoon and a half. I didn't add the cheese to the cornbread or the casserole. I layered it over the dish before pouring on the cornbread batter. I used 2 cups each Boar's Head smoked beechwood Wisconsin cheddar for a great smokiness and Boar's Head 3 pepper Colby Jack for a little bite. The combination is great. Overall this is a very tasty dish!
