Baked Chili with Cornmeal Crust
Source of Recipe
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.
List of Ingredients
1 pound lean ground beef
1/4 cup chopped onion
1 tablespoon chili powder
1 tablespoon Original Bisquick® mix
3 tablespoons water
1 can (14 1/2 ounces) whole tomatoes, undrained
1 can (15.25 ounces) Green Giant® whole kernel corn, drained
3/4 cup Original Bisquick® mix
1 teaspoon salt
3/4 cup yellow cornmeal
2/3 cup milk
1. Heat oven to 350ºF.
2. Cook beef and onion in 2-quart saucepan, 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; break up tomatoes. 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.