Chili Casserole With Cornmeal Topping
1 pound ground beef
1 small onion — chopped
1 clove garlic — chopped
1 tablespoon chili powder — (up to 2)
1 tablespoon bisquick baking mix
3 tablespoons water
1 can tomatoes
1 can whole kernel corn — drained
1 can chopped pitted ripe olives — drained
1 1/2 teaspoons salt
3/4 cup bisquick baking mix
3/4 cup cornmeal
2/3 cup milk
1 egg
Heat oven to 350 degrees. Cook and stir beef, onion and garlic until
brown, drain. Mix chili powder, 1 Tbsp. baking mix and 3 Tbsp. water; add
to beef. Stir in tomatoes, corn, olives and salt. Heat to boiling. Pour
into ungreased square baking dish, 8×8x2 inches, or 2 quart round
casserole. Mix 3/4 cup baking mix, the cornmeal, milk and egg; pour over
beef mixture. Bake until golden brown, 50 to 60 minutes.
Chili Casserole
1 1/2 pounds hamburger
1 (15 oz.) can chili
1 cup onion, chopped
2 cups fritos, slightly crushed
1/4 teaspoon pepper
1 cup cheddar cheese, grated
In a skillet, brown onion and hamburger. Drain off fat. Stir in chili and pepper. Preheat oven to 350 degrees. In a greased casserole dish, alternate layers of chili mixture, fritos, and cheese. Cover and bake until heated through (about 10 minutes). Serve with extra fritos.