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Chili Pot Pie

Yield: 4 Servings

Ingredients and directions for this recipe

NORMA WRENN NPXR56B-----
1 tb Wesson Oil
2 Cloves garlic -- minced
1 c Onion -- chopped
1 c Green pepper -- diced
1/2 c Carrots -- diced
1 1/2 c Zucchini -- diced
15 oz Can Hormel Chili No Beans
1 c Sargento Classic Supreme
Shredded Monterey Jack
Cheese
6 oz Pkg jalapeno cornbread mix
Toppings: commercial salsa
And sour cream

Heat oil in a large skillet over medium heat; add garlic, and saute 1
minute. Add onion, green pepper, carrots, and zucchini; cook 10 to 15
minutes or until vegetales are tender. Stir in chili; spread into a greased
9-inch square baking dish. Sprinkle with cheese. Prepare cornbread mix
according to package directions; spread over cheese. Bake at 400 degrees
for 20 minutes or until cornbread is golden brown. Serve with desired
toppings.

See also:
Previous recipe Chili Pot
Next recipe Chili Potato Dippers With Cheddar Jalapeno Dip

Or try one of these recipes:
Ginger Beef
Ron Cochran's Good Basic Rub