Quick Night is a no-chop chili stirred together right in the baking dish! Bake topped with quick cornbread drop biscuits for a savory cobbler the family will love. Day 1 is Americana Pot Roast with Garlic Fried Green Beans.
Reserved diced pot roast and sauce from Day 1
1 can (15.25 oz.) Del Monte® Whole Kernel Corn, well drained
1 can (15 oz.) kidney beans, well drained
1 can (15 oz.) black beans, well drained
2 Tbsp. chili powder
2 tsp. ground cumin
1 can (8.25 oz.) Del Monte® Cream Style Corn
1 pkg. (8.5 oz.) corn muffin mix
1/2 cup all-purpose flour
1 cup shredded cheddar cheese, divided
Topping Options
Preheat oven to 400°F.
Combine diced pot roast and sauce, corn, beans, chili powder and cumin in a 9x13-inch baking dish.
In a medium bowl, stir together creamed corn, muffin mix, flour and 1/2 cup cheese. Drop batter by spoonfuls onto chili, spacing 12 dollops evenly over top. Sprinkle remaining ½ cup cheese over top.
Bake chili, uncovered, 30 to 35 minutes or until center and edges are bubbling and cornbread is golden brown. Let stand 5 minutes before serving. Serve topped with sour cream and jalapenos, as desired.