Baked Chili with Cornmeal Crust

 

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.