- 1 (2 pound) package refrigerated fully-cooked boneless beef pot roast with gravy
- 2 (14.5 ounce) cans Italian-style diced tomatoes
- 1 (15.5 ounce) can spicy chili beans, undrained
- 1/2 cup sliced green onions
- 6 medium cornmeal muffins or cornbread squares, warmed
- 3/4 cup dairy sour cream
- Sliced green onions
- Remove pot roast from package; set aside. Transfer gravy to Dutch oven. Stir in tomatoes and beans; bring to a boil. Reduce heat; simmer 5 minutes.
- Meanwhile cut pot roast into 1/2 to 3/4-inch pieces. Add beef to tomato mixture; heat through, stirring occasionally. Stir in 1/2 cup green onions; remove from heat.
- Break muffins into halves or quarters; place in shallow bowls. Top evenly with chili, then with sour cream. Garnish with green onions.