BEEF CHILI WITH CORNMEAL CRUST

Beef Chili with Cornmeal Crust image

Gather family to the dinner table with a hearty casserole. No one will guess it was created with leftover roast beef.

Provided by Betty Crocker Kitchens

Categories Entree

Time 40m

Yield 8

Number Of Ingredients 13

Ingredients

1 teaspoon vegetable oil
1/2 cup chopped onion
1 pound cooked beef, cubed
1 to 2 tablespoons chili powder
1 tablespoon Original Bisquick™ mix
3 tablespoons water
1 can (28 oz) diced tomatoes, undrained
1 can (7 oz) Old El Paso™ chopped green chiles, drained
3/4 cup Original Bisquick™ mix
3/4 cup yellow cornmeal
2/3 cup milk
1 egg
Red bell pepper rings, if desired

Steps:

Heat oven to 350° F. In 10-inch skillet, heat oil. Add onion; cook, stirring constantly, about 2 minutes or until tender. Stir in beef. In small bowl, mix chili powder, 1 tablespoon Bisquick mix and the water; stir into beef mixture. Stir in tomatoes and chilies; heat to boiling, stirring frequently.
Pour beef mixture into ungreased 2-quart casserole. Stir 3/4 cup Bisquick mix, the cornmeal, milk and egg until well blended. Spoon over beef mixture. Top with bell pepper rings.
Bake uncovered 35 to 40 minutes or until golden brown.

Nutrition Facts : Calories 270, Carbohydrate 28 g, Cholesterol 80 mg, Fiber 2 g, Protein 25 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 440 mg, Sugar 5 g, TransFat 1/2 g