Easy Chili with Twisted Cheesy Cornsticks

  7 reviews
  • 25|min prep time
  • 50|min total time
  • 7 ingredients
  • 6 servings

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


  1. 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. 2 Meanwhile, place reserved corn and cheese in food processor or blender. Cover; process 15 to 20 seconds or until finely chopped.
  3. 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. 4 Bake 18 to 25 minutes or until golden brown. Serve with chili.




Nutrition Information

Recipe Step Photos

© 2015 ®/TM General Mills All Rights Reserved