Skillet Chili with Cornbread Topping
PREP TIME: 15 min
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COOK TIME: 30 min
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YIELD: 4 to 6 servings |
INGREDIENTS:
| 1 lb. lean ground beef | 1/2 cup shredded Cheddar cheese |
| 1 (16 oz.) can pinto beans drained | 1 large egg lightly beaten |
| 2 (14 1/2 oz.) cans Mexican or chili seasoned tomatoes, drained | 1/4 cup Crisco® Pure Vegetable Oil |
| 1 cup White Lily® Enriched Self-Rising White Cornmeal Mix | 3/4 cup milk |
- 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
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PREPARATION DIRECTIONS:
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1.
HEAT oven to 425°F.
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2.
BROWN ground beef in 10-inch cast iron or heatproof skillet; drain. Add beans and tomatoes. Simmer 10 minutes.
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3.
COMBINE cornmeal mix, cheese, egg, oil and milk. Pour over meat mixture in skillet.
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4.
BAKE 30 minutes or until wooden pick inserted in center comes out clean.
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