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Real Fast Mexican Casserole

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Real Fast Mexican Casserole

 

 

1 15 ounce can vegetarian chili

1 bunch green onions, chopped use the white and green

parts

1 1/2 cups grated cheddar cheese or use Mexican

cheese

1 recipe corn bread mix but not the Jiffy with lard

one, use a other brand

 

Heat chili. Place in bottom of 8-inch square baking

dish. Sprinkle green onions over chili, then cheese.

Prepare corn bread mix and pour over cheese. Bake

twenty five minutes at 425 degrees in the oven. Serve

with sour cream, chopped tomatoes, onions and Picante

sauce or salsa, sliced olives.

 

 

 

 

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That sounds yummy. An easy delicious fast meal idea.

Thanks for sharing this comfort food.

I am glad there are other quick cornbread mixes that

are like Jiffy Mixes, but without the yucky lard.

 

How many people are you getting together with

on Thanksgiving day?

 

~ PT ~

 

On this bleary white afternoon,

are there fires lit up in heaven

against such faking of quickness

and light, such windy discoursing?

 

While November numbly collapses,

this beech tree, heavy as death

on the lawn, braces for throat-

cutting ice, bandaging snow.

~ Edwin Honig, November Through a Giant Copper Beech

~~~*~~~*~~~*~~~>

, paul v <paulvatoloco wrote:

>

> Real Fast Mexican Casserole

>

>

> 1 15 ounce can vegetarian chili

> 1 bunch green onions, chopped use the white and green

> parts

> 1 1/2 cups grated cheddar cheese or use Mexican

> cheese

> 1 recipe corn bread mix but not the Jiffy with lard

> one, use a other brand

>

> Heat chili. Place in bottom of 8-inch square baking

> dish. Sprinkle green onions over chili, then cheese.

> Prepare corn bread mix and pour over cheese. Bake

> twenty five minutes at 425 degrees in the oven. Serve

> with sour cream, chopped tomatoes, onions and Picante

> sauce or salsa, sliced olives.

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