CHILI CASSEROLE
2 cans vegetarian chili
1 package (1 1/8 oz.) Taco
Seasoning, optional
1/2 cup water
1 can whole kernel corn,
drained
1/2 c. chopped green pepper
1 can (1 lb.) chopped tomatoes
1 package (8 1/2 oz.) corn
muffin mix
1 can (2.8 oz.) French Fried
Onions
1/3 c. (1 oz.) grated Cheddar
cheese
Mix together chili, taco seasoning,
water, corn, green pepper, and tomatoes in 2-qt. casserole dish.
Heat to boiling. Prepare
corn mix according to
package directions, adding
half the can of onions to the mixture. Spoon mixture around outer
edge of mixture in casserole. Bake in preheated 400* oven for 20
minutes. Top cornbread with cheese and remaining onions. Bake
2 to 3 minutes longer.
Makes 6 servings
This recipe can be made
vegan by substituting soy
cheese. Also, you
will have to find a corn muffin mix with no milk in its ingredients...and
use water or soy milk instead of milk when mixing it -- and omit the egg
called for on the box! |
