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Baked Chili With Cornmeal Crust

Attwell's picture
Enjoy chili with a nice piece of corn bread? Then you’ll love this dish! The corn bread bakes on top of a slow oven-simmering chili.
Ingredients
  Lean ground beef 1 Pound
  Onion 1 Small, chopped (1/4 Cup)
  Chili powder 1 Tablespoon
  Water 3 Tablespoon
  Diced tomatoes 2 Cup (32 tbs), progresso (From 28 Ounce , Undrained)
  Green giant kernel corn 15 1⁄4 Ounce (Drained)
  Original bisquick mix 3⁄4 Cup (12 tbs)
  Salt 1 Teaspoon
  Yellow cornmeal 3⁄4 Cup (12 tbs)
  Milk 2⁄3 Cup (10.67 tbs)
  Egg 1
Directions

1. Heat oven to 350ºF.
2. In 2-quart saucepan, cook beef and onion stirring frequently, until beef is brown and onion is tender; drain. Mix chili powder, 1 tablespoon Bisquick mix and the water; add to beef mixture. Stir in tomatoes, corn and salt. Heat to boiling, stirring frequently.
3. Pour into ungreased square baking dish, 8x8x2 inches, or 2-quart casserole.
4. Stir remaining ingredients until blended; pour over beef mixture.
5. Bake uncovered 35 to 40 minutes or until golden brown.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Fusion
Course: 
Main Dish
Taste: 
Savory
Feel: 
Rich
Method: 
Baked
Interest: 
Holiday, Kids, Party
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Beef, Egg, Milk Product, Vegetable
Preparation Time: 
10 Minutes
Cook Time: 
60 Minutes
Ready In: 
0 Minutes
Servings: 
6

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