Ingredient :

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2 cans vegetarian chili
1 package (1 1/8 oz.) Taco Seasoning, optional
1/2 cup water
1 can whole kernel corn, drained
1/2 c. chopped green pepper
1 can (1 lb.) chopped tomatoes
1 package (8 1/2 oz.) corn muffin mix
1 can (2.8 oz.) French Fried Onions
1/3 c. (1 oz.) grated Cheddar cheese

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Method :

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Mix together chili, taco seasoning, water, corn, green pepper, and tomatoes in 2-qt. casserole dish.
Heat to boiling. Prepare corn mix according to
package directions, adding half the can of onions to the mixture. Spoon mixture around outer edge of mixture in casserole.

Bake in preheated 400* oven for 20 minutes. Top cornbread with cheese and remaining onions. Bake 2 to 3 minutes longer.

Makes 6 servings