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Easy Chili Skillet Bake

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Easy Chili Skillet Bake
  • Prep 10 min
  • Total 35 min
  • Servings 6
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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.
Updated Nov 3, 2010

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)

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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.
  • tip 2
    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

220 Calories, 10 g Total Fat, 13 g Protein, 28 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
220
Calories from Fat
90
Total Fat
10 g
Saturated Fat
5 g
Cholesterol
55 mg
Sodium
740 mg
Potassium
400 mg
Total Carbohydrate
28 g
Dietary Fiber
5 g
Protein
13 g
% Daily Value*:
Vitamin A
48%
48%
Vitamin C
18%
18%
Calcium
18%
18%
Iron
16%
16%
Exchanges:
2 Starch;
*Percent Daily Values are based on a 2,000 calorie diet.
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