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“You can use canned chili for this recipe or make your own.”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 1 (12 ounce) can mexicorn, drained
  • 2 (15 ounce) cans chili with beans
  • 1 (8 ounce) package corn muffin mix
  • 1 egg
  • 13 cup milk

Directions

  1. Heat corn and chili in a saucepan.
  2. Pour into a 8 x 12 inch dish.
  3. Beat together corn muffin mix egg and milk.
  4. Pour evenly over chili mixture.
  5. Bake at 450 degrees for 15 minutes or untill browned.

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