Cheese-Crust Chili Casserole

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  • 35 min prep time
  • 60 min total time
  • 9 ingredients
  • 6 servings

Ingredients

1
can (13.8 oz) Pillsbury™ refrigerated classic pizza crust
1
package (8 oz) string cheese
1
cup chopped onions
1
cup chopped green bell pepper
1
can (15 oz) southwestern chili beans with cumin and cayenne in chili sauce, undrained
2
cups Muir Glen™ organic diced tomatoes, undrained (from 28-oz can)
1
can (6 oz) Muir Glen™ organic tomato paste
1/2
cup Green Giant™ Steamers™ Niblets® frozen corn
1
cup shredded Cheddar cheese (4 oz)

Directions

  1. 1 Heat oven to 425°F. Spray 13x9-inch pan with cooking spray. Unroll dough; place in greased pan. Starting at center, press out dough with hands over bottom and 1 1/2 inches up sides.
  2. 2 Place string cheese, end to end, around edge of dough, cutting to fit if necessary. Reserve any remaining cheese. Fold edge of dough over cheese; pinch to seal under cheese. Bake 10 minutes.
  3. 3 Meanwhile, spray 10-inch skillet with cooking spray; heat over medium-high heat. Add onions and bell pepper; cook 5 to 7 minutes, stirring occasionally, until tender.
  4. 4 Add beans, tomatoes, tomato paste and corn; mix well. Heat to boiling. Reduce heat to medium; cook 6 to 8 minutes or until slightly thickened.
  5. 5 Reduce oven temperature to 375°F. Spoon bean mixture evenly into partially baked crust. Chop any reserved string cheese. Sprinkle with string cheese and Cheddar cheese.
  6. 6 Bake at 375°F 15 to 25 minutes or until crust is deep golden brown and cheese is melted. Let stand 3 to 5 minutes before serving.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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