Baked Chili with Cornmeal Crust

Enjoy chili with a nice piece of corn bread? Then you’ll love this Baked Chili with Cornmeal Crust! The corn bread bakes on top of a slow oven-simmering chili.

Prep: 10 min | Start to Finish: 1 hr | Yield: 8 servings

Ingredients

• 1 pound lean ground beef
• 1 small onion, chopped (1/4 cup)
• 1 tablespoon chili powder
• 1 tablespoon Original Bisquick® mix
• 3 tablespoons water
• 2 cups Progresso® diced tomatoes (from 28 ounce can), undrained*
• 1 (15.25 ounce) can 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 egg

Instructions

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

Notes

Serve with a mixed-greens salad, red and green grapes and, for dessert, brownies.

Accompany with diced tomatoes, sour cream, chopped cilantro, tortilla chips, and shredded lettuce for an all-out chili buffet!

For 5 grams of fat and 235 calories per serving, substitute ground turkey breast for the ground beef and use Bisquick Heart Smart® mix.

Nutrition

Per serving: Calories 265 (Calories from Fat 110 ); Total Fat 12g (Saturated Fat 4g); Cholesterol 60mg; Sodium 650mg; Total Carbohydrate 27g (Dietary Fiber 3g); Protein 15g

Percent Daily Value*: Vitamin A 12%; Vitamin C 6%; Calcium 6%; Iron 14%

Exchanges: 1 Starch; 2 Vegetable; 1 High-Fat Meat; 1 Fat

* Percent Daily Values are based on a 2,000 calorie diet.

Attribution

Recipe and photo used with permission from: Betty Crocker Kitchens