Chunky Beef Chili, Pillsbury Cornbread Swirls & Sargento 4 Cheese Mexican Blend

Name: Chunky Beef Chili, Pillsbury Cornbread Swirls & Sargento 4 Cheese Mexican Blend All hearts for this hearty chili combo. | 3-4 Servings
Total time: 20 min
Yield: 2
Cuisine: North America
Ingredients: 30 ounce Beef Chili; 11 ounce Pillsbury Cornbread Swirls; 8 ounce Sargento® 4 Cheese Mexican Shredded; 2 teaspoon Cooking Oil

All hearts for this hearty chili combo. | 3-4 Servings

Recipe Development TeamPublished on June 30, 2021

4.3

(85)

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Don’t let the name fool you—chili isn’t just for cold weather! This classic version has chunks of beef, black beans, and colorful bell peppers, AKA the perfect combo for any season. Speaking of perfect combos, there’s cheese for topping AND cornbread on the side for dunking. Oh, and did we mention this chili only needs a ~3 minute visit to the microwave before you can dig in? Get ready to warm your heart and your belly.

Nutrition values are representative of 1/3 of a bundle.

Allergens:

Milk

•Wheat

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time20 minutes

Prep Time

DifficultyEasy

Ingredients

/ serving 4 people

30 ounce

Beef Chili

(Contains: Milk)

11 ounce

Pillsbury Cornbread Swirls

(Contains: Wheat)

8 ounce

Sargento® 4 Cheese Mexican Shredded

(Contains: Milk)

Not included in your delivery

2 teaspoon

Cooking Oil

Nutrition Values

/ per serving

Calories990 kcal

Fat42 g

Saturated Fat24 g

Carbohydrate79 g

Sugar20 g

Dietary Fiber8 g

Protein42 g

Cholesterol130 mg

Sodium2780 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Instructions

Keep frozen or refrigerated until ready to eat.

Lightly oil a muffin tin. Preheat oven to 375 degrees.

RECOMMENDED: Bring a pot of water to a boil. Place bag in pot; cook for 20 minutes, then carefully remove. (Caution: Bag will be very hot.) Cut one corner with scissors and pour into serving bowl. Top chili with about half of the cheese.

ALTERNATIVELY: Cut one corner of the bag; pour chili into a microwave-safe container. (Do not microwave in cup.) Cover loosely with microwave-safe plastic wrap or a paper towel. Microwave on high, stirring halfway through, 5-6 minutes. (Caution: Container and soup will be very hot.) Top chili with about half of the cheese.

Separate rolls into 6 rounds (do not unroll dough). Place each round into a prepared muffin cup. Top each round with cheese with about half the cheese.

Bake until golden brown, 13-17 minutes. Serve warm (or bake ahead and reheat briefly in the microwave).