Beef Chili Bake

Beef Chili Bake Recipe
Photo: Kate Sears, Food Styling: Paul Grimes
Beef Chili Bake delivers all the flavors of a simmering pot of chili but in a casserole--complete with a cornbread topping.

Yield:

Serves 4

Recipe Time

Prep: 15 Minutes
Cook: 45 Minutes

Nutritional Information

Calories 463
Fat 15 g
Satfat 4 g
Protein 25 g
Carbohydrate 59 g
Fiber 9 g
Cholesterol 74 mg
Sodium 1751 mg

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

Preparation

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.

Note:

April 2012
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