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

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