Email to Dawn Vezina      

Recipe Categories: dmvezina's HOME PAGEAPPETIZERS Appetizers Barbecue Bars Beverages BEVERAGES Biscuits Bread BREAD BreadMachine Breakfast BREAKFAST Brownies CAKESandPIES CakesPies Camping CANDY Candy Canning Casseroles CASSEROLES Condiments COOKIES COPYCAT CROCKPOT Dairy DESSERTS EGGS FISHandSEAFOOD FrenchToast FROSTING-ICING FrugalRecipes FRUIT GRILLING Healthy HOLIDAY HomemadeMixes IceCream JUICER KIDS MARINADES MEATS MISCSIDES MUFFINS MYOCleaners OAMC Pancakes PASTA PASTRIES Personal PIZZA PORK POTATOES POULTRY Ramen RICE SALADandDRESSING SANDWICHES SAUCES SCONES SNACKS SOUPSandSTEWS Spices VEGETABLES VEGETARIAN Waffles

Easy Chili Skillet Bake




Source of Recipe


CD Kitchen


List of Ingredients




2 cans (15 ounces each) chili with beans
1/2 cup Original Bisquick® mix
1/4 cup milk
1 egg, beaten
1 package (4 ounces) shredded Cheddar cheese (1 cup)


Recipe



1.
Heat oven to 400°F. Spray 10-inch ovenproof skillet with cooking spray. Heat
chili in skillet over medium heat, stirring occasionally, just until
simmering.
Remove from heat.
2.
Stir Bisquick mix, milk and egg in small bowl with fork or wire whisk until
blended. Spoon batter in ring around outer edge of chili. Sprinkle 1/2 cup
of
the cheese over batter.
3.
Bake about 20 minutes or until crust is golden brown and knife inserted in
center of crust comes out clean. Immediately sprinkle remaining 1/2 cup
cheese
over center. Let stand 5 minutes before serving.

High Altitude (3500-6500 ft)
No changes

Tips from the Kitchen

Variation
To make a corn bread topping that covers all of the chili mixture, make as
directed--except for step 2, stir 1/2 cup Bisquick mix, 1/2 cup cornmeal,
1/4
cup water and 1/4 cup milk until blended (no egg needed); stir in half of
the cheese. Continue as directed in step 3--except bake 15 to 20 minutes or
until
crust is golden brown.