Easy chili with cheese and corn.... prep time 25 min total time 50 min ingredients 7 servings 6 Ingredients 1 lb ground beef 1 bag (11.8 oz) Green Giant® Seasoned Steamers™ frozen honey roasted sweet corn 1 can (15 oz) pinto beans, drained 1 can (8 oz) tomato sauce 1 package (1 oz) taco seasoning mix 1/2 cup shredded Monterey Jack cheese (2 oz) 1 can Pillsbury® refrigerated original breadsticks Steps 1 Heat oven to 350°F. Line large cookie sheet with parchment paper. In 12-inch skillet, cook ground beef, 1/2 teaspoon salt and 1/8 teaspoon pepper over medium heat 8 to 10 minutes, stirring occasionally, until browned; drain. Stir in frozen corn (reserving 1/2 cup), beans, tomato sauce, taco seasoning and 1 1/2 cups water; bring to a boil. Reduce heat to medium-low; cook 15 minutes or until thoroughly heated. 2 Meanwhile, place reserved corn and cheese in food processor or blender. Cover; process 15 to 20 seconds or until finely chopped. 3 Unroll dough into 2 sections; separate breadsticks. Spoon corn mixture down length of 6 breadsticks; press onto dough. Top with remaining breadsticks. Twist stuffed breadsticks 2 or 3 times. Place 1 inch apart on cookie sheet. 4 Bake 18 to 25 minutes or until golden brown. Serve with chili.
Posted on: Mon, 23 Sep 2013 03:39:29 +0000
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