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.
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INGREDIENTS
Nutrition- 1⁄3cup chopped onion
- 1lb ground beef
- 1teaspoon minced garlic
- 1⁄2cup sliced black olives
- 1
- 1(15 ounce) can tomato sauce
- 1tablespoon sugar
- 2teaspoons chili powder
- 2cups shredded cheddar cheese
- 1⁄2cup yellow cornmeal
- 1⁄2
- 2⁄3cup milk
- 1
- 2
- 2teaspoons baking powder
- 1⁄4teaspoon salt
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DIRECTIONS
- Heat oven to 425 degrees.
- In large skillet brown onion, beef, and garlic.
- Drain off fat.
- Stir in olives, pinto beans, tomato sauce, sugar, and chili powder.
- Cook until heated through and bubbling; continue cooking for 15 minutes.
- Pour meat mixture into 9-inch square baking pan; set aside.
- In mixing bowl stir together 1 cup cheese, cornmeal, flour, milk, egg, butter, baking powder, and salt.
- Spread cornbread mixture over meat mixture.
- Bake for 20 minutes or until a toothpick inserted in cornbread comes out clean.
- Remove from oven; sprinkle with 1 cup cheese.
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