CORNBREAD CHILI STACKS

Cornbread Chili Stacks image

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

Ingredients

3/4 cup yellow cornmeal
2/3 cup Original Bisquick™ mix
3/4 cup buttermilk
2 tablespoons butter or margarine, melted
1/2 teaspoon chili powder
1 egg
1 can (15 oz) spicy chili
1 can (14.5 oz) diced tomatoes with mild green chilies, undrained
4 slices (3/4 oz each) process American cheese, cut diagonally in half, if desired

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