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Post by JJ Judkins on Oct 9, 2010 16:56:39 GMT -6
CHILI POT PIE
Ingredients:
1 10-oz. can Diced Tomatoes and Green Chilies can undrained Hot water 1 (6-ounce) package cornbread stuffing mix 1/4 cup butter or margarine cut into pieces 1 teaspoon ground cumin divided 1 (15-ounce) can of your favorite chili 1 (15-ounce) can kidney beans drained 1 cup shredded Sharp Cheddar and Monterey Jack cheese
Directions:
Heat oven to 350°F. Drain tomatoes; reserving tomatoes and liquid separately. Add enough water to reserved liquid to equal 1-1/3 cups. In bowl, combine liquid, vegetable/seasoning packet from stuffing mix, butter, and 1/2 teaspoon cumin. Add stuffing crumbs; stir until water is absorbed. Combine reserved tomatoes, chili, beans and remaining 1/2 teaspoon cumin; spoon into shallow 2 1/2-quart casserole. Sprinkle with cheese. Spoon stuffing mixture evenly over cheese. Bake 35 to 40 minutes or until thoroughly heated. Servings: 6
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