Vegetarian Chili Tamale Casserole

Tasty casserole that uses a few prepared ingredients to speed up cooking time.

3 20-oz cans Natural Touch Spicy Chili
2 12-oz cans whole kernel corn, drained
1 lg green pepper, chopped
2 Tbsp chili powder
1 tsp garlic powder
1/2 tsp ground cumin
1 C ketchup

Crust:

1 16-oz can Marie Callender's Corn Bread Mix
1 1/2 C water

In a large saucepan over medium-high heat, combine chili, corn, pepper, seasonings, and ketchup. Cook until hot, stirring often.

Spray a 9" x 13" baking dish with vegetable spray. Pour chili mixture into baking dish.

Prepare corn bread mix according to package directions. Drop by spoonfuls on top of casserole. Mixture spreads so do not try to cover casserole completely. Bake in 400° F oven for 25 to 30 minutes or until crust is golden brown.

Servings: 20

Submitted by Debby Shabo Wade
Recipe by Dian Lawrence


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