Fiesta Chili Pie Pronto

Serves: 8
Total Calories: 92


1 (8 1/2-ounce) package corn muffin mix
1 egg, lightly beaten
1/3 cup milk
1 (15-ounce) can chili without beans
1 (8-ounce) package shredded Cheddar Jack cheese
1/4 cup chopped black olives
Optional: chopped tomatoes, sour cream


Lightly spray a 10" round flan or springform pan with non-stick vegetable spray. Line the bottom of pan with a circle of parchment paper cut to fit; set aside. In a bowl, combine dry corn muffin mix, egg and milk; stir until well blended. Pour batter into pan. Bake at 350 degrees for 20 minutes, or until lightly golden. Cool crust in pan on a wire rack for 10 minutes; turn out onto a serving plate. Peel off paper. Heat or microwave chili until hot; pour chili over crust. Top with cheese and olives; add tomatoes and sour cream, if desired. Cut into wedges.

Tip: Need a box of corn muffin mix and don’t have one in the pantry? Here’s a quick substitution: 1-1/4 cups yellow cornmeal, one cup all-purpose flour, 1/2 cup sugar, 4 teaspoons baking powder and 1/2 teaspoon salt. Use in place of an 8-1/2 ounce package.

Nutritional Facts:

Serves: 8
Total Calories: 92
Calories from Fat: 37

This Fiesta Chili Pie Pronto recipe is from the Weeknight Dinners Cookbook. Download this Cookbook today.

More Recipes from the Weeknight Dinners Cookbook:
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