| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Mexican |
Chili, Mexican |
4 |
Servings |
INGREDIENTS
| 2 |
|
Cans chili, hot or mild |
| 2 |
oz |
Sharp cheese, grated |
| 1 |
T |
Green chilies, chopped |
| 1 |
c |
Corn, frozen |
| 1/3 |
c |
Sour cream |
| 1 |
T |
Pimentos, chopped |
| 1 |
|
Box Jiffy corn muffin mix |
| 1 |
|
Bag corn chips |
| 1/2 |
c |
Black olives, chopped |
INSTRUCTIONS
Layer 1/2 of the corn chips in 1qt. casserole dish. Mix sour cream and
chili together and pour over chips. Add layer of chips and top with
cheese Mix cornbread according to box recipe; add corn, olives and
pimentos together to corn bread batter and pour over top. Bake at 350
deg. about 20 minutes or until cornbread is done. Posted by Sharon
Dibble From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini
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