So, couple things before I give you this recipe: 1. I have recently worked on cutting back the number of carbs in my diet and it has made a big difference for me. So, rather than using traditional cornbread in this recipe I am using frozen corn tots. However, you could easily just bake some cornbread and use this instead. 2. I am in a very busy season of my life right now. While I LOVE cooking and prefer to make my own stuff, some days I’m lucky if I get dinner on the table at all, so in this recipe I use (gasp!) canned chili! I know, I know, canned stuff is not good for you etc. etc. Look, I am a big believer in being realistic about what you can accomplish in one day, so If you want to make your own chili instead, go for it. But, if you got home late and everyone is hungry and homework still needs to get done, don’t feel bad if you have to open a can.
Here we go:
2 packs frozen corn tots
3 cans chili
Shredded cheddar (as much as you want)
- Bake the tots according to package directions.
- Spray a casserole dish with cooking spray.
- Spread the tots over the bottom of the dish.
- Top with canned chili.
- Top with shredded cheddar.
- Bake at 350 for 20-25 minutes until cheese is melted and casserole is heated through.
This was a really good hot meal on a busy fall night! Enjoy!