Enjoy chili with a nice piece of corn bread? Then you’ll love this dish! The corn bread bakes on top of a slow oven-simmering chili.
Baked Chili with Cornmeal Crust
- Prep Time 10 min
- Total 60 min
- Servings 8
- Ingredients 12
Ingredients
- 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) whole kernel corn, drained
- 1 teaspoon salt
- 3/4 cup Original Bisquick™ mix
- 3/4 cup yellow cornmeal
- 2/3 cup milk
- 1 egg
Instructions
-
Step1Heat oven to 350°F. In 2-quart saucepan, cook beef and onion stirring frequently, until beef is brown and onion is tender; drain.
-
Step2In 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.
-
Step3Stir remaining ingredients until blended; pour over beef mixture.
-
Step4Bake uncovered 35 to 40 minutes or until golden brown.
Nutrition
265
Calories
12 g
Total Fat
15 g
Protein
27 g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 265
- Calories from Fat
- 110
- Total Fat
- 12 g
- Saturated Fat
- 4 g
- Cholesterol
- 60 mg
- Sodium
- 650 mg
- Potassium
- 380 mg
- Total Carbohydrate
- 27 g
- Dietary Fiber
- 3 g
- Protein
- 15 g
% Daily Value*:
- Vitamin A
- 12%
- 12%
- Vitamin C
- 6%
- 6%
- Calcium
- 6%
- 6%
- Iron
- 14%
- 14%
Exchanges:
1 Starch; 2 Vegetable; 1 High-Fat Meat; 1 Fat;Tips from the Betty Crocker Kitchens
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