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.

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!

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

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

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

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 Information: 1 Serving: Calories 265 (Calories from Fat 110 ); Total Fat 12 g (Saturated Fat 4 g); Cholesterol 60 mg; Sodium 650 mg; Total Carbohydrate 27 g (Dietary Fiber 3 g); Protein 15 g

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.

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