1 box corn muffin mix (I used Jiffy)
1/4 cup flour
2 T chili powder
3 T milk
1 can refried beans
1 can chili without beans
2 cups shredded Monterey Jack or cheddar cheese
Optional toppings: sliced olives, NOT chopped onion and/or peppers, corn, salsa, chopped cilantro
Preheat oven to 400 degrees. Grease a 9x13 inch baking dish. In bowl, stir together muffin mix, flour, and chili powder. Beat in the egg and milk. Pat into prepared pan with floured hands. *(This was much more of a difficult mess than I expected. Yuck. I used more flour than I thought I would...so don't put it back!)*
Spread the refried beans, then the chili, over the crust. Sprinkle with cheese. Add optional toppings if desired. Bake for 15-20 minutes, until cheese is melted and crust is firm. Remove from oven and let stand 5 minutes before cutting into squares.
Makes 12 servings.
(Austin American Statesman via The Miami Herald)
I garnished with avocado slices and chopped tomato. I wanted them to be cold on top, so I added them after baking.
Russ really liked this, though he expected more of a "crust." It was more casserole-ish. Riley gobbled it up (yeah, me!) and I could eat Mexican food every day...and Jiffy corn muffin mix--isn't everything with it fantastic? A hit.