Ingredients Jump to Instructions ↓

  1. 3 (8 3/4-ounce) packages frozen chili with beans 1 (6-ounce) package jalapeño cornbread mix 1 (15 1/4-ounce) can corn with red and green peppers, undrained 6 cups shredded lettuce 1 cup (4 ounces) shredded medium cheddar cheese Toppings: chopped tomato, sliced ripe olives, sliced green onions, sour cream

Instructions Jump to Ingredients ↑

  1. Thaw chili with beans in microwave at MEDIUM (50% power) 13 to 15 minutes. Prepare and bake jalapeño cornbread according to package directions. Cut cornbread into 4 squares, and cut each square into 2 triangles. Set aside. Combine chili and corn in a saucepan; cook, stirring often, over medium heat until thoroughly heated. Place lettuce on 4 individual plates; top each with 2 cornbread triangles. Spoon chili mixture over cornbread; top with Cheddar cheese and desired toppings.


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