- Cooking Time: 15 minutes
- Servings: 6
- Preparation Time:
- 1 XLNT chili - thawed
- 24 oz. chunky salsa
- 1- 8 1/2 oz. box cornbread muffin mix (may require milk and eggs)
- 1 cup grated cheddar cheese
- 2 cups cooked rice (optional)
- Pre-heat oven to 350⁰. Spray 9" x 11" glass casserole dish with non-stick spray. In a medium-sized saucepan, add chili, salsa and rice. Stir over low heat until warm. Set aside. Prepare cornbread mix according to package directions (be careful not to over mix). Spread cornbread mixture over the bottom of the casserole dish. Pour chili mixture over the cornbread and top with cheese. Bake 15 minutes or until the cornbread is lightly browned.
NotesI love XLNT chili and all their recipes!
Holiday Meal Planning
Wine Pairing Chat
Cupcake Recipes: Allison Robicelli Cupcake Chat
Happy Father's Day Day... Your Favorite Recipes
Quick Breads, Muffins and Cakes...Oh My!
The Real Deal Apple Recipes.See More
Delicious Fudgy Black Bean Brownies
Steamed vegetables saladSee More