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©Life of a Foodie and Her Family 2008-2013, Lynn Tabor

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9/30/2009

Baked Chili with a cornmeal crust

I think I will be making this for dinner tonight.

1 pound lean ground beef
1 small onion, chopped (1/4 cup)
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon ground oregano
1/4 teaspoon ground cayenne pepper
1 /2 teaspoon black pepper
1 teaspoon hot sauce, I love Franks Red Hot
1 tablespoon Original Bisquick mix
3 tablespoons water
1 can diced tomatoes, undrained
1 can (15.25 ounces) whole kernel corn, drained
1 can (15 ounce) red beans or kidney beans
3/4cup Original Bisquick® mix
1 teaspoon salt
3/4 cup yellow cornmeal
2/3 cup milk
1 egg

Heat oven to 350ºF.

In 2-quart saucepan, cook beef and onion stirring frequently, until beef is brown and onion is tender; drain. Mix in all the seasonings, 1 tablespoon Bisquick mix and the water; add to beef mixture. Stir in tomatoes, corn, beans and salt. Heat to boiling, stirring frequently.

Pour into ungreased square baking dish, 8x8x2 inches, or 2-quart casserole.

Stir remaining ingredients until blended; pour over beef mixture.

Bake uncovered 35 to 40 minutes or until golden brown.

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