Mexican Supper Casserole
|Chopped onion||1⁄4 Cup (4 tbs)|
|Green pepper||1⁄4 Cup (4 tbs), chopped|
|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)|
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.