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Ingredients
- 2 cans (15 oz. each) chili with beans
- 6 oz. VELVEETA, cut into 1/2-inch cubes
- 1 egg
- 3/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
- 1 pkg. (8.5 oz.) corn muffin mix
- 2 green onions, sliced, divided
Method
- Spread chili onto bottom of 9-inch deep-dish microwaveable pie plate; top with VELVEETA.
- Mix egg, sour cream and muffin mix just until blended.
- Reserve 1 Tbsp.
- onions; stir remaining into batter.
- Spread over VELVEETA; cover with waxed paper.
- Microwave on HIGH 8 to 9 min.
- or until toothpick inserted in center of cornbread topping comes out clean, turning after 5 min.
- Sprinkle with reserved onions.
