Mexican Casserole

Name: Mexican Casserole
Ingredients: 1/2 c. chopped onion; 1 Tbsp. butter or margarine; 2 cans chili with beans; 1 (17 oz.) can whole kernel corn, drained; 1 (16 oz.) can whole tomatoes, chopped and drained; 1 (8 oz.) pkg. corn muffin mix; 1 c. (4 oz.) shredded sharp Cheddar cheese

7 ingredients

1 steps

Ingredients

1/2 c. chopped onion
1 Tbsp. butter or margarine
2 cans chili with beans
1 (17 oz.) can whole kernel corn, drained
1 (16 oz.) can whole tomatoes, chopped and drained
1 (8 oz.) pkg. corn muffin mix
1 c. (4 oz.) shredded sharp Cheddar cheese

Directions

1

Heat oven to 350°. In frypan, cook onion in butter or margarine 10 minutes. Add chili, corn and tomatoes. Mix well until blended. Pour into 12 x 8-inch baking dish. Prepare corn muffin dough according to package directions. Stir cheese into dough. Spoon dough around edge of baking dish. Bake at 350° for 30 minutes.