Chunky Beef Chili, Pillsbury Cornbread Swirls & Sargento 4 Cheese Mexican Blend
All hearts for this hearty chili combo. | 3-4 Servings
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.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Pillsbury Cornbread Swirls
Sargento® 4 Cheese Mexican Shredded
Not included in your delivery
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).