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 min
  • Total Time 40 min
  • Servings 8

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.

Expert Tips

Like lots of flavor kick? Look for and use tomatoes with extra seasonings.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
270
(
Calories from Fat
60),
% Daily Value
Total Fat
7g
7%
(Saturated Fat
2g,
2%
Trans Fat
1/2g
1/2%
),
Cholesterol
80mg
80%;
Sodium
440mg
440%;
Total Carbohydrate
28g
28%
(Dietary Fiber
2g
2%
  Sugars
5g
5%
),
Protein
25g
25%
;
% Daily Value*:
Vitamin A
10%;
Vitamin C
15%;
Calcium
8%;
Iron
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 Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.