Chili Casserole

Discussion in 'I Smell Something Cooking!' started by nineoaks2004, Aug 10, 2018.

  1. nineoaks2004

    nineoaks2004 Every meal is a picnic and every Day is a holiday

    Oct 15, 2006
    Graceville, Florida
    Chili Casserole

    1 16 ounce can Chili without beans
    1 16 Ounce can kidney beans
    1 16 ounce can stewed tomatoes (Mexican Style)
    1 11 oz can Mexicorn (save liquid)
    1 Package Jiffy Corn meal mix
    1 Egg
    grated jack cheese or your favorite
    Tabasco sauce (optional)

    Dump chili, beans and tomatoes into a roomy sauce pan or DO
    Empty cornbread mix into a plastic bag, add liquid from the Mexicorn,
    and about 1/2 of the corn, the egg and enough water to make a thick paste
    blend only until evenly moistened. Stir remaining corn into chili mixture
    when the mix comes to a boil, drizzle batter over it, cover lower the heat and simmer until the cornbread is just set . Ladle into bowls and drizzle with cheese and Tabasco to taste. serves 4
    megcabra likes this.

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