Skillet Chili with Cornbread Topping

Prep Time: 15 min
Cook Time: 30 min
Makes: 4 to 6 servings


1 pound lean ground beef
1 (16 oz.) can pinto beans, drained
2 (14 1/2 oz.) cans Mexican or chili seasoned tomatoes, drained
1 cup White Lily® Enriched Self-Rising White Cornmeal Mix
1/2 cup shredded Cheddar cheese
1 large egg, lightly beaten
1/4 cup Crisco® Pure Vegetable Oil
3/4 cup milk


1.HEAT oven to 425°F.
2.BROWN ground beef in 10-inch cast iron or heatproof skillet; drain. Add beans and tomatoes. Simmer 10 minutes.
3.COMBINE cornmeal mix, cheese, egg, oil and milk. Pour over meat mixture in skillet.
4.BAKE 30 minutes or until wooden pick inserted in center comes out clean.

Nutritional Information Per Serving:

Serving Size (1/4 of recipe), Calories 690 (Calories from Fat 280), Total Fat 31g (Saturated Fat 9g, Trans Fat 0.5g), Cholesterol 140mg, Sodium 1750mg, Total Carbohydrate 63g (Dietary Fiber 11g, Sugars 13g), Protein 37g; Percent Daily Value*: Vitamin A 25%, Vitamin C 25%, Calcium 25%, Iron 35%.

*Percent Daily Values are based on a 2,000 calorie diet.