Cornbread ‘n Chili
PREP: 10 min; BAKE: 60 min
Serve with a mixed-greens salad, red and green grapes and
brownies for dessert.
1 pound ground beef
1 small onion, chopped (1/4 cup)
1 clove garlic, finely chopped
1 to 2 tablespoons chili powder
1 tablespoon Original Bisquick®
3 tablespoons water
1 can (14 1/2 ounces) whole tomatoes, undrained
1 can (16 ounces) whole kernel corn, drained
1 teaspoon salt
3/4 cup Original Bisquick
3/4 cup yellow cornmeal
2/3 cup milk
1. Heat oven to 350°. Cook beef, onion and garlic in 2-quart
saucepan over medium heat, stirring frequently, until beef is
2. Mix chili powder, 1 tablespoon Bisquick and the water; stir
into beef mixture. Stir in tomatoes, corn and salt, breaking up
tomatoes. Heat to boiling, stirring frequently.
3. Pour into ungreased square baking dish, 8x8x2 inches, or
2-quart casserole. Stir remaining ingredients until blended;
pour over beef mixture. Bake 50 to 60 minutes or until crust
is golden brown.
Makes 8 servings
Nutritional Info per 1 Serving: 290 calories (110 calories from fat);
12 g fat (4 g saturated); 60 mg cholesterol; 730 mg sodium;
33 g carbohydrate (3 g dietary fiber); 16 g protein.
High Altitude (3500-6500 ft): Heat oven to 375°. Bake 50-55 min.
This recipe courtesy of Back of the Box Recipes.
www.backofthebox.com Home Page
This recipe displayed with permission from General Mills, Inc.