BAKED CHILI WITH CORNMEAL CRUST

Baked Chili with Cornmeal Crust image

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.

Provided by Betty Crocker Kitchens

Categories Entree

Time 1h

Yield 8

Number Of Ingredients 12

Ingredients

1 lb lean (at least 80%) ground beef
1 small onion, chopped (1/4 cup)
1 tablespoon Original Bisquick™ mix
1 tablespoon chili powder
3 tablespoons water
2 cups Muir Glen™ organic diced tomatoes (from 28-oz can), undrained
1 can (15.25 oz) whole kernel corn, drained
1 teaspoon salt
3/4 cup Original Bisquick™ mix
3/4 cup yellow cornmeal
2/3 cup milk
1 egg

Steps:

Heat oven to 350°F. In 2-quart saucepan, cook beef and onion stirring frequently, until beef is brown and onion is tender; drain.
In small bowl, mix 1 tablespoon Bisquick mix, the chili powder and water; add to beef mixture. Stir in tomatoes, corn and salt. Heat to boiling, stirring frequently. Pour into ungreased 8-inch square (2-quart) glass baking dish or 2-quart casserole.
Stir remaining ingredients until blended; pour over beef mixture.
Bake uncovered 35 to 40 minutes or until golden brown.

Nutrition Facts : Calories 265, Carbohydrate 27 g, Cholesterol 60 mg, Fat 1, Fiber 3 g, Protein 15 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 650 mg