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Prep Time: 5 Minutes Cook Time: 35 Minutes |
Ready In: 40 Minutes Servings: 12 |
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Another recipe from Strictly Thrifty. Chili and tomatoes baked under a muffin-like crust. Ingredients:
2 (15 1/2 ounce) cans chili with beans |
1 (16 ounce) can tomatoes |
1 cup bisquick |
1 egg |
1/4 cup milk |
1 teaspoon onion salt |
1 tablespoon cornmeal |
Directions:
1. Heat oven to 425*. Mix chili and tomatoes in ungreased 2-quart casserole. Heat in oven for 10-15 minutes while preparing topping. Stir baking mix, egg, milk and onion salt; beat vigorously 1/2 minute. Spoon batter over hot chili mixture; sprinkle with cornmeal. Bake 25 minutes. To serve, spoon into soup bowls. Serve with Marinated Green Bean Salad, Milk Shakes and Orange Crunchies.
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