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Muffin-Topped Chili

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  Biscuit baking mix 1 Cup (16 tbs)
  Cornmeal 2 Tablespoon
  Egg 1
  Milk 1⁄3 Cup (5.33 tbs)
  Cornmeal 1 Tablespoon

Prepare chili con carne except decrease simmering time to 15 minutes.
Heat oven to 425°.
Mix baking mix, 2 tablespoons cornmeal, the egg and milk; beat vigorously 1/2 minute.
Pour hot chili con carne into ungreased 3 quart cas serole.
Drop batter by spoonfuls around edge of casserole; sprinkle batter with 1 tablespoon cornmeal.
Bake uncovered 25 minutes.

Recipe Summary

Side Dish

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Average: 4.2 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 754 Calories from Fat 199

% Daily Value*

Total Fat 22 g34.4%

Saturated Fat 6.1 g30.7%

Trans Fat 5.9 g

Cholesterol 219 mg73%

Sodium 1686.3 mg70.3%

Total Carbohydrates 116 g38.7%

Dietary Fiber 6.2 g25%

Sugars 7.6 g

Protein 21 g42.5%

Vitamin A 6.4% Vitamin C

Calcium 17.4% Iron 30.3%

*Based on a 2000 Calorie diet

Muffin-Topped Chili Recipe