Chili pot pie
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| NORMA WRENN NPXR56B----- | ||
| 1 | tablespoon | Wesson Oil |
| 2 | Cloves garlic -- minced | |
| 1 | cup | Onion -- chopped |
| 1 | cup | Green pepper -- diced |
| ½ | cup | Carrots -- diced |
| 1½ | cup | Zucchini -- diced |
| 15 | ounces | Can Hormel Chili No Beans |
| 1 | cup | Sargento Classic Supreme |
| Shredded Monterey Jack | ||
| Cheese | ||
| 6 | ounces | Pkg jalapeno cornbread mix |
| Toppings: commercial salsa | ||
| And sour cream | ||
Directions
Heat oil in a large skillet over medium heat; add garlic, and saute 1 minute. Add onion, green pepper, carrots, and zucchini; cook 10 to 15 minutes or until vegetales are tender. Stir in chili; spread into a greased 9-inch square baking dish. Sprinkle with cheese. Prepare cornbread mix according to package directions; spread over cheese. Bake at 400 degrees for 20 minutes or until cornbread is golden brown. Serve with desired toppings.
Source: Cafe Southern Living Five-Star Dining, Southern Living Cooking School
Recipe By :
From: Date: 05/28 File