This is an economical, meal-in-one dish. Wedges of cornbread are placed on a bed of shredded lettuce and topped with a mixture of chili with beans and corn, shredded cheddar cheese, chopped tomato, sliced ripe olives, sliced green onions and a dollop of sour cream.

Southwestern Open-Faced Chili Sandwich

3 (8 3/4-ounce) packages frozen chili with beans
1 (6-ounce) package jalapeño cornbread mix
1 (15 1/4-ounce) can corn with red and green peppers, undrained
6 cups shredded lettuce
1 cup (4 ounces) shredded medium cheddar cheese

Toppings: chopped tomato, sliced ripe olives, sliced green onions, sour cream

1. Thaw chili with beans in microwave at MEDIUM (50% power) 13 to 15 minutes.
2. Prepare and bake jalapeño cornbread according to package directions. Cut cornbread into 4 squares, and cut each square into 2 triangles. Set aside.
3. Combine chili and corn in a saucepan; cook, stirring often, over medium heat until thoroughly heated.
4. Place lettuce on 4 individual plates; top each with 2 cornbread triangles. Spoon chili mixture over cornbread; top with cheddar cheese and desired toppings.

Makes 4 servings.