Cornbread 'n' Chili

Recipe Ingredients

1 lb	454g / 16oz	Ground beef
1 lb	454g / 16oz	Onion - chopped (1/4 cup) (small)
1		Garlic clove - finely chopped
1 tablespoon	15ml	Chili powder - (to 2)
1 tablespoon	15ml	Original Bisquick
3 tablespoons	45ml	Water
1		Whole tomatoes - (14 1/2 oz) - undrained
1		Whole kernel corn - (16 oz) - drained
1 teaspoon	5ml	Salt
3/4 cup	177ml	Original Bisquick
3/4 cup	46g / 1.6oz	Yellow cornmeal
2/3 cup	157ml	Milk
1		Egg

Recipe Instructions

Heat oven to 350 degrees. Cook beef, onion and garlic in 2-quart saucepan over medium heat, stirring frequently, until beef is brown; drain.

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.

Pour into ungreased square baking dish, 8 by 8 by 2 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.

This recipe yields 8 servings.

Nutritional Info per 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 degrees. Bake 50 to 55 minutes.

Source:
Back of the Box Recipes at http://www.backofthebox.com

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