Thanks to corn muffin mix and canned chili, this cheesy chili pie is quick and very easy to make—a shoo-in to become a new family favorite.
What You Need
Original recipe yields 8 servings
2 cans (15 oz. each) chili with beans
6 oz. VELVEETA®, cut into 1/2-inch cubes
3/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 pkg. (8.5 oz.) corn muffin mix
2 green onion s, sliced, divided
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Let's Make It
Spread chili onto bottom of 9-inch deep-dish microwaveable pie plate; top with VELVEETA.
Mix egg, sour cream and muffin mix just until blended. Reserve 1 Tbsp. onions; stir remaining into batter. Spread over VELVEETA; cover with waxed paper.
Microwave on HIGH 8 to 9 min. or until toothpick inserted in center of cornbread topping comes out clean, turning after 5 min. Sprinkle with reserved onions.
Enjoy your favorite foods on occasion but remember to keep tabs on portions.
Prepare using canned chili with no beans.
If you don't have a deep-dish 9-inch microwaveable pie plate, you can prepare this easy-to-make pie in a deep 9-inch round microwaveable dish instead.
Calories From Fat
% Daily Value*
Total Fat 15g
Saturated Fat 8g
Trans Fat 0g
Total Carbohydrates 39g
Dietary Fibers 5g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.