Mexican Supper

This is one of Todd's favorites!!

I got this quick, easy, and yummy recipe from a college roommate and I've never run across it anywhere else.

1 Tbsp. butter
1/4 cup chopped onion
1/4 cup chopped green pepper
Two 15 oz. cans thick chili
1 can Niblets corn
1 can chopped olives
1 cup shredded cheese

1 pkg. [6.5 oz] corn muffin mix
1/3 cup milk
2 tbsp. butter, melted
1 egg

[Makes 6 muffins]

Melt the butter in a large skillet. Add the onion and green pepper and cook until tender. Add the chili, corn, and olives. Heat until bubbly. Add the cheese and stir it in as it melts. Pour the mixture into a 7 1/2 x 12 inch glass baking dish.

Make the cornbread mix according to the directions on the package using the butter, milk, and egg. Using a serving spoon, place the cornbread batter on top of the casserole mixture in crisscross, diagonal stripes. Cook at 400ยบ for 15 to 20 minutes or until the cornbread is cooked and the casserole is bubbling on the edges. Cool for 5 minutes before serving.

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