I feel like I'm always trying to use up things I have on hand--which must mean I either have entirely too much stuff on hand at any given moment in time or I keep buying stuff even though I don't mean to. And it seems that no matter what I do, whether I'm buying a lot or a little, my grocery shopping trips last an hour, and I spend $80. I need to evaluate my grocery receipt and see what all I got and what could have been reduced. I use coupons when I can--and match them with sales for the maximum savings--but I don't buy that many processed foods or foods for which there are coupons. If any one has any tips on really frugal healthy eating, please let me know!
Anyway, I did have everything on hand for this, which is why it got put on the menu plan for this week. We hadn't had it in a long time, and the cans of chili had been sitting in my pantry for awhile, so I was glad to use them up and clear up some space. We've had it before and liked it, including the boy. It's super cheap to make, fast to put together and bake, and tasty. What a great combination!
Chili Cornbread Casserole
2 cans chili w/beans
Cheese (shredded or sliced)
1 box Jiffy cornbread mix
1/3 c. milk
Spread chili in a greased 8x11 dish. Top with cheese. Stir milk and egg into cornbread mix and spread on top. Bake at 400 for 20 minutes or until cornbread is done.