CHILI BEANCASSEROLE WITH CORNMEAL TOPPING
4 cups cooked beans of any kind, romano, pinto, kidney, white etc.
1 large onion, chopped
1 clove garlic, finely chopped
1 to 2 tablespoons chili powder
1 tablespoon Bisquick baking mix
3 tablespoons water
1 can (16-oz) tomatoes
1 can (16-oz) whole kernel corn, drained
1 can (4-oz) chopped pitted ripe olives, drained, if desired
1-1/2 teaspoons salt
3/4 cup Bisquick
3/4 cup yellow cornmeal
2/3 cup milk
1 egg
Heat oven to 350 degrees. Cook and stir beans, onion, garlic and
tomatoes until bubbly. Mix chili powder, 1 tablespoon, baking mix and 3
tablespoons water; add to mixture. Stir in corn, olives and salt. Heat
to boiling, stirring frequently. Pour into ungreased square baking dish
8x8x2", or 2 quart round casserole. Mix 3/4 cup baking mix, the cornmeal,
milk and egg; pour over bean mixture. Bake until golden brown, 50 to 60
minutes. 6 to 8 servings.
