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Easy Chili with Twisted Cheesy Cornsticks

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Easy Chili with Twisted Cheesy Cornsticks
  • Prep Time 25 min
  • Total Time 50 min
  • Servings 6
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Quick comfort food! Make the easiest-ever cheesy breadsticks to pair with a simple skillet chili.

Ingredients

1
lb ground beef
1
bag (11.8 oz) frozen honey roasted sweet corn
1
can (15 oz) pinto beans, drained
1
can (8 oz) tomato sauce
1
package (1 oz) taco seasoning mix
1/2
cup shredded Monterey Jack cheese (2 oz)
1
can Pillsbury™ refrigerated original breadsticks

Directions

  • 1 Heat oven to 350°F. Line large cookie sheet with parchment paper. In 12-inch skillet, cook ground beef, 1/2 teaspoon salt and 1/8 teaspoon pepper over medium heat 8 to 10 minutes, stirring occasionally, until browned; drain. Stir in frozen corn (reserving 1/2 cup), beans, tomato sauce, taco seasoning and 1 1/2 cups water; bring to a boil. Reduce heat to medium-low; cook 15 minutes or until thoroughly heated.
  • 2 Meanwhile, place reserved corn and cheese in food processor or blender. Cover; process 15 to 20 seconds or until finely chopped.
  • 3 Unroll dough into 2 sections; separate breadsticks. Spoon corn mixture down length of 6 breadsticks; press onto dough. Top with remaining breadsticks. Twist stuffed breadsticks 2 or 3 times. Place 1 inch apart on cookie sheet.
  • 4 Bake 18 to 25 minutes or until golden brown. Serve with chili.
Nutrition Information 
No nutrition information available for this recipe
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