Mexican Supper Casserole Recipe

Summary

Preparation Time10 MinCooking Time10 Min
Ready In20 MinDifficulty LevelVery Easy
Health IndexHealthyCuisine
CourseMethod
VegetarianMain Ingredient
Interest Group

Ingredients

 Chopped onion1⁄4 Cup (4 tbs)
 Green pepper1⁄4 Cup (4 tbs), chopped
 Butter/Margarine1 Tablespoon
 Canned chili with beans30 Ounce (2 Cans, 15 Ounce Each, 4 Cups)
 Canned whole kernel corn12 Ounce, drained (1 Can)
 Canned chopped ripe olives4 1⁄2 Ounce (1 Can)
 Shredded sharp cheddar cheese4 Ounce (1 Package)
 Corn muffin mix packet1 (1 Package)

Directions

In large skillet, cook onion and pepper in butter till tender.
Stir in chili, corn, and olives; bring to boiling.
Add cheese; stir to melt.
Pour into 11 x 7 x 1 1/2-inch baking pan.
Prepare muffin mix according to package directions.
Spoon dough in diagonal bands across top of casserole; (bake any remaining dough in muffin pans and freeze for later use).
Bake at 400° for 15 to 20 minutes.
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