Beef Chili Bake

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
Cost per Serving: $.98
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Recipe Time

Cook Time:
Prep Time:

Nutritional Information

Amount per serving
  • Calories: 463
  • Fat: 15g
  • Saturated fat: 4g
  • Protein: 25g
  • Carbohydrate: 59g
  • Fiber: 9g
  • Cholesterol: 74mg
  • Sodium: 1751mg

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. 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. 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. 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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