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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 1 |
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Beef Chili Bake delivers all the flavors of a simmering pot of chili but in a casserole-complete with a cornbread topping. Ingredients:
2 teaspoons vegetable oil |
3 cloves garlic, minced |
8 ounces ground beef |
1 medium onion, chopped |
2 tablespoons chili powder |
1 teaspoon cumin |
1/8 teaspoon cayenne, optional |
1 teaspoon salt |
1 tablespoon all-purpose flour |
1 14.5-oz. can diced tomatoes |
1 15.5-oz. can red kidney beans |
1 8.5-oz. box corn muffin mix |
2 scallions, white and light green parts, thinly sliced |
Directions:
1. Preheat oven to 400°F. Warm oil in a skillet over medium-high heat. Sauté garlic for 1 minute. Add beef; cook, stirring and breaking it up, until no longer pink, about 4 minutes. Add onion; sauté until softened, about 5 minutes.
2. Stir chili powder, cumin, cayenne, if desired, and salt into beef mixture; sauté for 1 minute. Add flour; cook, stirring, for 1 minute. Stir in tomatoes with liquid and 1/4 cup water; stir in beans with liquid. Cook, stirring, until thickened, about 2 minutes. Transfer mixture to an 8-inch baking dish.
3. Prepare muffin mix as box label directs. Fold in scallions. Spread muffin batter over beef mixture. Bake until top is golden, 20 to 25 minutes.
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