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Easy Chili Skillet Bake

Chili with a baked-on crust is a main dish so delicious it's hard to believe it's so easy! Your family will love this variation on a long-time favorite, and you'll love how easy it is to make.

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( 5 Ratings)

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Prep Time 10 min
Total Time 35 min
Servings 6

Ingredients

2: cans (15 ounces each) chili with beans

1/2: cup Original Bisquick® mix

1/4: cup milk

1: egg, beaten

1: package (4 ounces) shredded Cheddar cheese (1 cup)

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Directions

1 Heat oven to 400°F. Spray 10-inch ovenproof skillet with cooking spray. Heat chili in skillet over medium heat, stirring occasionally, just until simmering. Remove from heat.
2 Stir Bisquick mix, milk and egg in small bowl with fork or wire whisk until blended. Spoon batter in ring around outer edge of chili. Sprinkle 1/2 cup of the cheese over batter.
3 Bake about 20 minutes or until crust is golden brown and knife inserted in center of crust comes out clean. Immediately sprinkle remaining 1/2 cup cheese over center. Let stand 5 minutes before serving.

EXPERT TIPS

Expert Tips

To make a corn bread topping that covers all of the chili mixture, make as directed--except for step 2, stir 1/2 cup Bisquick mix, 1/2 cup cornmeal, 1/4 cup water and 1/4 cup milk until blended (no egg needed); stir in half of the cheese. Continue as directed in step 3--except bake 15 to 20 minutes or until crust is golden brown.

If you don’t have an ovenproof skillet, use an ovenproof 2-quart casserole dish. Cover and microwave chili in casserole on High 2 to 3 minutes, stirring after 1 minute, until hot. Continue as directed in step 2.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 220
Calories from Fat: 90 ),

% Daily Value

Total Fat: 10 g; 10 %
(Saturated Fat 5 g, 5 % ),
Cholesterol: 55 mg; 55 %;
Sodium: 740 mg; 740 %;
Total Carbohydrate: 28 g; 28 %
(Dietary Fiber 5 g 5 % ),
Protein: 13 g; 13 %

% Daily Value*:

Vitamin A: 48%;
Vitamin C: 18%;
Calcium: 18%;
Iron: 16%;

Exchanges:

2 Starch;

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 2 of 2 Reviews View All

Posted 10/16/2008 6:52:45 PM REPORT ABUSE jjsilver33 said:

Rating:

Instead of canned chili I used som leftover homemade chili. I also added a bit of salt/ pepper/ and garlic powder to the bisquik batter to make it less bland. The biscuit part comes out more of a loose batter, not thick like when you make biscuits, so do not worry about that. You also should eat it immediately so that the biscuit topping does not get soggy. Overall a nice variation on a chili dish.

This reply was: Helpful Inspiring

Posted 6/8/2007 11:00:27 AM REPORT ABUSE BressiBaker said:

Rating:

The recipe itself would taste/be good except the measurements of the Bisquick is off by probably a whole cup! I should''ve known since I use Bisquick regularly but as is the recipe comes out runny and ruined our meal. What a waste of good food! Make sure if you cook this ADD MORE BISQUICK!!!

This reply was: Helpful Inspiring