Chili Pot Pie Recipe
- 1 (10 ounce) can CHI-CHI'S® Diced Tomatoes and Green Chilies, undrained
- Hot water
- 1 (6 ounce) package corn bread stuffing mix
- 1/4 cup butter or margarine, cut into pieces
- 1 teaspoon ground cumin, divided
- 1 (15 ounce) can HORMEL® Chili No Beans
- 1 (15 ounce) can kidney beans, drained
- 1 cup shredded Colby and Monterey Jack cheese
- Heat oven to 350 degrees F. Drain tomatoes; reserving tomatoes and liquid separately. Add enough water to reserved liquid to equal 1-1/3 cups. In bowl, combine liquid, vegetable/seasoning packet from stuffing mix, butter, and 1/2 teaspoon cumin. Add stuffing crumbs; stir until water is absorbed.
- Combine reserved tomatoes, chili, beans and remaining 1/2 teaspoon cumin; spoon into shallow 2 1/2-quart casserole. Sprinkle with cheese. Spoon stuffing mixture evenly over cheese. Bake 35 to 40 minutes or until thoroughly heated.
