Spicy Roast Beef Chili Over Cornbread

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Servings
   Serves 6

Prep Time
   5 minutes

Cook Time
   10 minutes

Ingredients

• 1 package (1-1/2 to 2 lbs.) fully-cooked boneless beef pot roast with gravy
• 2 cans (14-1/2 oz. each) Italian-style diced tomatoes
• 1 can (15-1/2 oz.) spicy chili beans, undrained
• 1/2 cup sliced green onions
• 6 medium cornmeal muffins or, cornbread squares, warmed
• 3/4 cup dairy sour cream
• sliced green onions

Instructions

Remove pot roast from package; set aside. Transfer gravy to Dutch oven. Stir in tomatoes and beans; bring to a boil. Reduce heat; simmer 5 minutes.

Meanwhile cut pot roast into 1/2 to 3/4-inch pieces. Add beef to tomato mixture; heat through, stirring occasionally. Stir in 1/2 cup green onions; remove from heat.

Break muffins into halves or quarters; place in shallow bowls. Top evenly with chili, then with sour cream. Garnish with green onions.

Nutritional Information

Nutrition Info per serving:  471 calories; 36 g protein; 41 g carbohydrate; 20 g fat; 1,697 mg sodium; 123 mg cholesterol; 5.1 mg niacin; 0.4 mg vitamin B6; 3.6 mcg vitamin B12; 4.9 mg iron; 8.6 mg zinc.