Chili Pot Pie
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Dairy | Tex-Mex | Main dish, Meats, S_living, Tex-mex | 4 | Servings |
INGREDIENTS
| 1 | T | Wesson Oil |
| 2 | Cloves garlic, minced | |
| 1 | c | Onion, chopped |
| 1 | c | Green pepper, diced |
| 1/2 | c | Carrots, diced |
| 1 1/2 | c | Zucchini, diced |
| 15 | oz | Can Hormel Chili No Beans |
| 1 | c | Sargento Classic Supreme |
| Shredded Monterey Jack | ||
| Cheese | ||
| 6 | oz | Pkg jalapeno cornbread mix |
| Toppings: commercial salsa | ||
| And sour cream |
INSTRUCTIONS
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 ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 435
Calories From Fat: 224
Total Fat: 25.5g
Cholesterol: 77.5mg
Sodium: 1212.5mg
Potassium: 713mg
Carbohydrates: 26.6g
Fiber: 5.8g
Sugar: 8.4g
Protein: 26.2g