Sunday, November 14, 2010

Baked Chili with Cornmeal Crust

from the Betty Crocker Website

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) Green Giant® whole kernel corn, drained
1 teaspoon salt
3/4 cup Original Bisquick® mix
3/4 cup yellow cornmeal
2/3 cup milk
1 egg

  1. Heat oven to 350ºF. In 2-quart saucepan, cook beef and onion stirring frequently, until beef is brown and onion is tender; drain.
  2. 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.
  3. Stir remaining ingredients until blended; pour over beef mixture.
  4. Bake uncovered 35 to 40 minutes or until golden brown.

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