Cornbread Topped Chili

This casserole is a quick weeknight meal served with a salad. I have been making it for years and my family loves it.

• Ready In: 45 mins
• Serves: 6

Ingredients

• 1⁄3 cup  chopped onion
• 1  lb ground beef
• 1  teaspoon  minced garlic
• 1⁄2 cup  sliced black olives
• 1 (16 ounce) can pinto beans, undrained
• 1 (15 ounce) can tomato sauce
• 1  tablespoon sugar
• 2  teaspoons chili powder
• 2  cups  shredded cheddar cheese
• 1⁄2 cup yellow cornmeal
• 1⁄2 cup all-purpose flour
• 2⁄3 cup milk
• 1  egg
• 2  tablespoons butter, softened
• 2  teaspoons baking powder
• 1⁄4 teaspoon salt

Directions

1. Heat oven to 425 degrees.
2. In large skillet brown onion, beef, and garlic.
3. Drain off fat.
4. Stir in olives, pinto beans, tomato sauce, sugar, and chili powder.
5. Cook until heated through and bubbling; continue cooking for 15 minutes.
6. Pour meat mixture into 9-inch square baking pan; set aside.
7. In mixing bowl stir together 1 cup cheese, cornmeal, flour, milk, egg, butter, baking powder, and salt.
8. Spread cornbread mixture over meat mixture.
9. Bake for 20 minutes or until a toothpick inserted in cornbread comes out clean.
10. Remove from oven; sprinkle with 1 cup cheese.