Beef Chili with Cornmeal Crust

 

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

• 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.
• 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.
• 3 Bake uncovered 35 to 40 minutes or until golden brown.