Chili with Corn Bread Topping

This recipe is from Cooking for 2 - Fall 2006 issue

Ingrediants:

1/3 pound lean ground beef
1/4 cup chopped onion
1 can (15 ounces) chili with beans
1/2 cup water
3/4 cup corn bread/muffin mix
3 tablespoons 2% milk
2 tablespoons beaten egg
1/3 cup shredded cheddar cheese
1/4 cup frozen corn, thawed

Directions:

In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in chili and water. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Pour into two 2-cup baking dishes.

In a small bowl, combine the corn bread mix, milk and egg. Stir in cheese and corn just until combined. Spread bater evenly over chili. Bake at 400○ for 15 - 18 minutes or until topping is golden brown. Yield 2 servings.

We have made this recipe many, many times. It is excellent and easy to make. Instead of using two 2-cup baking dishes, we use one 2-quart baking dish. We also tend to add about a half can more chili, but sometimes it will spill over in the oven, so we make sure to put something to catch any spill over.

On a scale of 1 - 5 my husband and I give this recipe a 4.

Match it with a salad and it is an excellent meal for a cold winter night.