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Ingredients
- 1 can Mexican style corn liquid removed (12-ounce)
- 2 can chili with beans (15-ounce. ea.)
- 1 pkt corn muffin mix (8 1/2 ounce.)
- 1 x egg
- 1/3 c. lowfat milk
Directions
- Heat corn and chili in saucepan. Pour in to a greased 8 by 12 inch baking dish. Mix corn muffin mix according to package using egg and lowfat milk. Spread muffin mix as proportionately as possible over chili. Mix will be thin but it does puff up and fill in. Bake at 450 for fifteen min or possibly till golden. four to six servings. the flavor combination in this is really good. you will want to make it often.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1375g | |
| Calories 1300 | |
| Calories from Fat 420 | 32% |
| Total Fat 46.89g | 59% |
| Saturated Fat 16.86g | 67% |
| Trans Fat 0.0g | |
| Cholesterol 390mg | 130% |
| Sodium 5548mg | 231% |
| Potassium 3193mg | 91% |
| Total Carbs 139.29g | 37% |
| Dietary Fiber 28.5g | 95% |
| Sugars 39.44g | 26% |
| Protein 93.39g | 149% |
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