Baked Chili with Cornmeal Crust

Baked Chili with Cornmeal Crust

1 pound ground beef
1 small onion -- chopped (1/4 cup)
1 clove garlic -- finely chopped
1 tablespoon chili powder -- (1 to 2)
1 tablespoon Bisquick Original Baking Mix
3 tablespoons water
1 can whole tomatoes -- (16-ounces) undrained
1 can whole kernel corn -- (16-ounces) drained
1 teaspoon salt
3/4 cup Bisquik Original Baking Mix
3/4 cup yellow cornmeal
2/3 cup milk
1 egg

Heat oven to 350 degrees. Cook beef, onion and garlic in 2-quart saucepan, stirring frequently, until beef is brown. Mix chili powder, 1 tablespoon baking mix 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, 8x8x2-inches or 2-quart casserole. Beat remaining ingredients until blended; pour over beef mixture. Bake 50-60 minutes or until crust is golden brown.
Makes 8 servings.

High Altitude Directions: (3,500-6,500 feet)...Heat oven to 375 degrees and bake 50-55 minutes.
Bake: 60 minutes

Recipe is from Bisquick and sent in by Betty Copeland