Chili Pot Pie

  • on June 13, 2007
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Ingrients & Directions


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

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.


Yields
4 Servings

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