Baked Chili with Cornmeal Crust

Baked Chili with Cornmeal Crust

Baked Chili with Cornmeal Crust

1 lb. lean ground beef
1/4 C. chopped onion
1 T. chili powder
1 T. Original Bisquick® mix
3 T. water
1 can (14 1/2 oz.) whole tomatoes, undrained
1 can (15.25 oz.) Green Giant® whole kernel corn, drained
3/4 C. Original Bisquick® mix
1 tsp. salt
3/4 C. yellow cornmeal
2/3 C. milk
1 egg

Heat oven to 350ºF. Cook beef and onion in 2-quart saucepan, stirring frequently, until beef is brown and onion is tender; drain. Mix chili powder, 1 T. Bisquick mix and the water; add to beef mixture. Stir in tomatoes, corn and salt; break up tomatoes. Heat to boiling, stirring frequently. Pour into ungreased square baking dish, 8x8x2 inches, or 2-quart casserole. Stir remaining ingredients until blended; pour over beef mixture. Bake uncovered 35 to 40 minutes or until golden brown.

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