Beef Chili with Cornmeal Crust

Beef Chili with Cornmeal Crust

Gather family to the dinner table with a hearty casserole. No one will guess it was created with leftover roast beef.

Prep Time

20

Minutes

Total Time

40

Minutes

Makes

8

servings

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.
Makes 8 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Variation
Like lots of flavor kick? Look for and use tomatoes with extra seasonings.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 270
    • (Calories from Fat 60),
  • Total Fat 7g
    • (Saturated Fat 2g,
    • Trans Fat 1/2g),
  • Cholesterol 80mg;
  • Sodium 440mg;
  • Total Carbohydrate 28g
    • (Dietary Fiber 2g,
    • Sugars 5g),
  • Protein 25g;
Percent Daily Value*:
    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 Choices:
    • 2;
    *Percent Daily Values are based on a 2,000 calorie diet.