Beef Chili Bake

• 2 teaspoons vegetable oil
• 3 cloves garlic, minced
• 8 ounces ground beef
• 1 medium onion, chopped
• 2 tablespoons chili powder
• 1 teaspoon cumin
• 1/8 teaspoon cayenne, optional
• 1 teaspoon salt
• 1 tablespoon all-purpose flour
• 1 14.5-oz. can diced tomatoes
• 1 15.5-oz. can red kidney beans
• 1 8.5-oz. box corn muffin mix
• 2 scallions, white and light green parts, thinly sliced

1. Preheat oven to 400u0b0F. Warm oil in a skillet over medium-high heat. Saute garlic for 1 minute. Add beef; cook, stirring and breaking it up, until no longer pink, about 4 minutes. Add onion; saute until softened, about 5 minutes.
2. Stir chili powder, cumin, cayenne, if desired, and salt into beef mixture; saute for 1 minute. Add flour; cook, stirring, for 1 minute. Stir in tomatoes with liquid and 1/4 cup water; stir in beans with liquid. Cook, stirring, until thickened, about 2 minutes. Transfer mixture to an 8-inch baking dish.
3. Prepare muffin mix as box label directs. Fold in scallions. Spread muffin batter over beef mixture. Bake until top is golden, 20 to 25 minutes.

vegetable oil, garlic, ground beef, onion, chili powder, cumin, cayenne, salt, flour, tomatoes, red kidney beans, scallions

Taken from www.myrecipes.com/recipe/beef-chili-bake (may not work)