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.
cans (15 ounces each) chili with beans
cup Original Bisquick™ mix
package (4 ounces) shredded Cheddar cheese (1 cup)
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.
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.
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.
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.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- 10 g
- Saturated Fat
- 5 g
- 55 mg
- 740 mg
- Total Carbohydrate
- 28 g
- Dietary Fiber
- 5 g
- 13 g
% Daily Value*:
- Vitamin A
- Vitamin C
*Percent Daily Values are based on a 2,000 calorie diet.