Sausage Chili Bake

Sausage Chili Bake

Chili and cornbread come to the dinner table in a one-dish hearty bake.

Prep Time

15

Minutes

Total Time

55

Minutes

Makes

8 to 10

servings

1
lb smoked sausage, cut into 1/2-inch slices
1
small onion, chopped (1/4 cup)
1
teaspoon garlic salt
1
to 2 tablespoons chili powder
1
can (14.5 oz) stewed tomatoes, undrained
1
can (15 oz) Progresso® kidney beans, undrained
2
cups Original Bisquick® mix
1/2
cup cornmeal
1
cup milk
2
eggs
  1. Heat oven to 350°F. Spray 10-inch skillet with cooking spray; heat over medium-high heat. Cook sausage and onion in skillet 4 to 5 minutes, stirring occasionally, until onion is tender. Spoon into ungreased 13x9-inch (3-quart) glass baking dish. Stir in garlic salt, chili powder, tomatoes and beans.
  2. In medium bowl, stir remaining ingredients until blended. Pour over sausage mixture.
  3. Bake 35 to 40 minutes or until crust is light golden brown.
Makes 8 to 10 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Substitution
Use kielbasa in place of the smoked sausage to punch up the garlic flavor.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 430
    • (Calories from Fat 200),
  • Total Fat 22g
    • (Saturated Fat 8g,
    • Trans Fat 1g),
  • Cholesterol 90mg;
  • Sodium 1390mg;
  • Total Carbohydrate 41g
    • (Dietary Fiber 4g,
    • Sugars 9g),
  • Protein 15g;
Percent Daily Value*:
    Exchanges:
    • 2 Starch;
    • 0 Fruit;
    • 1/2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 1 1/2 High-Fat Meat;
    • 2 Fat;
    Carbohydrate Choices:
    • 3;
    *Percent Daily Values are based on a 2,000 calorie diet.