Serves: 5
Total Calories: 695
Use the already browned ground beef (from Monday) to stir into the canned chili. Grate enough cheese for today's Chili-Cornbread Casserole (1 cup), Wednesday's Macaroni and Cheese (2 cups), and Friday's Sante Fe Tacos (2 cups) and Mexican Chip Dip (2 cups). Total Shredded Cheese = 7 cups.
While the casserole bakes, prepare the Vanilla Pudding Treats with the previously prepared pudding so they'll have time to chill.
Prepare the tossed salad before the casserole comes from the oven, as well. If adding green onions, chop enough for Thursday's Tropical Chicken and Rice (1/2 cup) and Friday's Mexican Chip Dip (1-1/2 cups). Total Green Onions: 2 cups + green onions for salad (optional).
The cornbread-chili combination makes for a heavy meal. The tossed salad adds a nice, light accompaniment.
This Chili Cornbread Casserole recipe is from the DVO Meals Cookbook. Download this Cookbook today.
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