Corn Chili Wraps
- Ready In:
- 8hrs
- Ingredients:
- 13
- Serves:
-
12
ingredients
- 2 cups chili (crockpot corny chili)
-
For the Taco Shells
- 4 eggs, beaten
- 1⁄4 cup melted butter or 1/4 cup margarine
- 1⁄4 cup cornmeal
- 1⁄2 teaspoon salt
- 2 cups cornstarch
- 1 cup cold milk
-
For the Toppings
- 2 cups cheese, shredded
- 1⁄2 cup onion
- 1⁄2 cup green chili pepper
- 1 cup chopped tomato
- 1 cup sour cream
- taco sauce, as desired
directions
- Place the chili ingredients in the crockpot and cook 6 hours, occasionally checking water and adding water in 1/2 cup increments as needed.
- When Chili is done, place 2 cups chili in the fridge and cool 2 hours until thick and well-set.
- This is what you will use for the filling.
- Make the shells as directed below.
- Mix Eggs, Margarine or Butter, Corn Meal and Salt.
- You may use a blender, if you wish.
- In another bowl, mix Cold Milk and Corn Starch, until it is the consistency of runny paste.
- Combine both mixtures in blender, blend well.
- Cook in 3 tsp of hot oil of your choice or use pan spray, until set, flip and briefly cook top.
- Then, divide chili between shells, and roll with seam facing down. I prefer my corny chili recipe in this.
- Cover with onion, green chili and tomato.
- Cover with cheese.
- Bake 30 minutes at 350.
- Top with sour cream when serving.
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RECIPE SUBMITTED BY
Carla S.
Chillicothe, MO
<p>I live in the Home of Sliced Bread. My little town in Missouri is where the first loaf of bread was sliced by machine, many years ago. <br /><br /><br />My favorite cookbook is recipezaar. I used to collect cookbooks, but I've given away all but my most cherished ones which belonged to my Grandma. I shop at an Amish community for my dry goods as much as possible. Right now, I'm in a canning phase and I probably will be until I'm too old to cut the mustard.</p>