Cheese-Crust Chili Casserole

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


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


  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.




Nutrition Information

Recipe Step Photos

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