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Baked Chili with Cornmeal Crust
Makes 8 servings
1 pound ground beef
1/4 cup chopped onion
1 to 2 Tbsp. chili powder
1 Tbsp. Bisquick® Original baking mix
3 Tbsp. water
1 can (14 1/2 oz.) whole tomatoes, undrained
1 can (15 oz.) whole kernel corn, drained |
1 can (4 1/4 oz.) chopped ripe olives, drained, if desired
1 tsp. salt
3/4 cup Bisquick Original baking mix
3/4 cup yellow cornmeal
2/3 cup milk
1 egg |
Heat oven to 350° F. Cook beef and onion in 2 quart saucepan, stirring frequently, until beef is brown and onion is tender; drain. Mix chili powder, 1 tablespoon baking mix and the water; add to beef mixture. Stir in tomatoes, corn, olives and salt; break up tomatoes. Heat to boiling, stirring frequently.
Pour into ungreased square baking dish, 8x8x2 inches, or 2 quart casserole.
Stir remaining ingredients until blended; pour over beef mixture.
Bake uncovered 35 to 40 minutes or until golden brown.
1 Serving: Calories 00 (Calories from Fat 00); Fat 00
g (Saturated 00 g); Cholesterol 00 mg; Sodium 00 mg; Carbohydrate 00 g;
(Dietary Fiber 00 g); Protein 00 g
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