CORNBREAD CHILI STACKS
A well-stocked cupboard is the key to creating tasty meals like this one.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 8
Number Of Ingredients 9
Steps:
- Heat oven to 450°F. Spray 8-inch square pan with with cooking spray. In medium bowl, stir cornmeal, Bisquick mix, buttermilk, butter, chili powder and egg until mixed. Pour into pan.
- Bake uncovered 18 to 20 minutes or until toothpick inserted in center comes out clean.
- Meanwhile, in 2-quart saucepan, heat chili and tomatoes over medium heat, stirring occasionally, until bubbly.
- Cut corn bread into 4 squares; cut each square diagonally into 2 triangles. Split each corn bread triangle horizontally. Fill triangles with 1/4 cup chili mixture and cheese piece. Spoon about 1/4 cup chili mixture on top.
Nutrition Facts : Calories 230, Carbohydrate 29 g, Cholesterol 45 mg, Fat 1/2, Fiber 3 g, Protein 9 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 650 mg, Sugar 6 g, TransFat 0 g
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