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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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A saucy chili with cornbread topping, all in one pan. It's a chili bean pot pie with cornbread as a topping. Slice sweet juicy oranges for dessert. Taken from Cooking Light 1999, 5-ingredient, 15-minute book. Ingredients:
cooking spray |
1 medium onion, chopped |
1 (15oz) can low-fat chili beef soup |
1 (11oz) can mexican-style corn, drained |
1c (4oz) mexican blend cheese, reduced-fat, shredded |
1 (6oz) package buttermilk cornbread mix |
2/3c water |
Directions:
1. Preheat oven to 450*.
2. Coat a nonstick skillet with cooking spray; place over medium-high heat until hot. Add onion, saute until tender.
3. Add soup and corn to skillet, stirring well; spoon mixture into an 8-inch square baking dish coated with cooking spray. Sprinkle cheese over soup mixture.
4. Combine cornbread mix and water, stirring just until smooth. Pour batter over mixture in baking dish; bake at 450* for 18 minutes or until golden.
5. 270 calories, 24% from fat.
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