I changed up the beans with pintos, as I don't care for kidneys. Outstanding!
Beef Chili Bake
Photo: Kate Sears, Food Styling: Paul Grimes
More From Allyou
Amount per serving
- Calories: 463
- Fat: 15g
- Saturated fat: 4g
- Protein: 25g
- Carbohydrate: 59g
- Fiber: 9g
- Cholesterol: 74mg
- Sodium: 1751mg
- 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
- 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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