| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
Tex-Mex |
Main dish, Meats, Tex-mex, S_living |
4 |
Servings |
INGREDIENTS
|
|
NORMA WRENN NPXR56B—– |
| 1 |
tb |
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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