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Mexican Supper Casserole

chef.alburt's picture
Ingredients
  Chopped onion 1⁄4 Cup (4 tbs)
  Green pepper 1⁄4 Cup (4 tbs), chopped
  Butter/Margarine 1 Tablespoon
  Canned chili with beans 30 Ounce (2 Cans, 15 Ounce Each, 4 Cups)
  Canned whole kernel corn 12 Ounce, drained (1 Can)
  Canned chopped ripe olives 4 1⁄2 Ounce (1 Can)
  Shredded sharp cheddar cheese 4 Ounce (1 Package)
  Corn muffin mix packet 1 (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.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Mexican
Course: 
Main Dish
Method: 
Baked
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Interest: 
Quick, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes

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