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Beef Chili with Cornmeal Crust

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By Betty Crocker Kitchens
Updated Oct 12, 2009
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Gather family to the dinner table with a hearty casserole. No one will guess it was created with leftover roast beef.

Beef Chili with Cornmeal Crust

  • Prep Time 20 min
  • Total 40 min
  • Servings 8
  • Ingredients 13
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Ingredients

  • 1 teaspoon vegetable oil
  • 1/2 cup chopped onion
  • 1 pound cooked beef, cubed
  • 1 to 2 tablespoons chili powder
  • 1 tablespoon Original Bisquick™ mix
  • 3 tablespoons water
  • 1 can (28 oz) diced tomatoes, undrained
  • 1 can (7 oz) Old El Paso™ chopped green chiles, drained
  • 3/4 cup Original Bisquick™ mix
  • 3/4 cup yellow cornmeal
  • 2/3 cup milk
  • 1 egg
  • Red bell pepper rings, if desired

Instructions

  • Step 
    1
    Heat oven to 350° F. In 10-inch skillet, heat oil. Add onion; cook, stirring constantly, about 2 minutes or until tender. Stir in beef. In small bowl, mix chili powder, 1 tablespoon Bisquick mix and the water; stir into beef mixture. Stir in tomatoes and chilies; heat to boiling, stirring frequently.
  • Step 
    2
    Pour beef mixture into ungreased 2-quart casserole. Stir 3/4 cup Bisquick mix, the cornmeal, milk and egg until well blended. Spoon over beef mixture. Top with bell pepper rings.
  • Step 
    3
    Bake uncovered 35 to 40 minutes or until golden brown.

Nutrition

270 Calories
7g Total Fat
25g Protein
28g Total Carbohydrate
5g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
270
Calories from Fat
60
Total Fat
7g
10%
Saturated Fat
2g
10%
Trans Fat
1/2g
Cholesterol
80mg
26%
Sodium
440mg
19%
Potassium
480mg
14%
Total Carbohydrate
28g
9%
Dietary Fiber
2g
10%
Sugars
5g
Protein
25g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
15%
15%
Calcium
8%
8%
Iron
25%
25%
Exchanges:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 2 1/2 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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