Oven-Baked Cornbread Chili Casserole

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the tomatoes. Drain and rinse the beans. In the tray, combine the tomatoes, drained beans, guajillo sauce, mirepoix, half the spice blend, tomato paste, and 1/2 cup of water. Season with salt and pepper; stir to thoroughly combine.Add the chorizo (tearing into bite-sized pieces before adding) in even layer; season with salt and pepper. Tightly cover the tray with foil and bake 10 minutes. Leaving the oven on, remove from the oven.

Meanwhile, in a bowl, combine the egg, cornbread mix, cotija, remaining spice blend, and 2 tablespoons of water; season with salt and pepper. Stir until just combined.

Carefully remove the foil. Evenly top with the shredded cheese blend. Top with 4 equal-sized dollops of the batter. Press as much of the pepper as you'd like into the batter, depending on how spicy you'd like the dish to be. Return to the oven and bake, uncovered, 8 to 10 minutes, or until the cornbread and chorizo are cooked through and the chili is thickened. Remove from the oven. Serve the baked tray topped with the sour cream and cilantro sauce. Drizzle the cornbread with the honey. Enjoy!