Mexican Chili Bake

You can use canned chili for this recipe or make your own.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 1 (12 ounce) can  mexicorn, drained
• 2 (15 ounce) cans  chili with beans
• 1 (8 ounce) package  corn muffin mix
• 1  egg
• 1⁄3 cup milk

Directions

1. Heat corn and chili in a saucepan.
2. Pour into a 8 x 12 inch dish.
3. Beat together corn muffin mix egg and milk.
4. Pour evenly over chili mixture.
5. Bake at 450 degrees for 15 minutes or untill browned.