Texas Chili With Cornbread Topping

• 1 lb. ground beef
• 1/2 c. chopped onions
• 1 pkg. Hamburger Helper mix for Chili Tomato
• 1 can chili beans or kidney beans
• 3 c. hot water
• 2 to 3 tsp. chili powder
• 2/3 c. Bisquick baking mix
• 1/3 c. yellow cornmeal
• 1/4 c. shredded Cheddar cheese
• 1/4 c. milk
• 1 egg
• 1 Tbsp. corn meal (optional)

1. Heat oven to 450u0b0.
2. Cook and stir ground beef and onions in 10-inch skillet until beef is light brown and onions tender; drain. Stir in macaroni, sauce mix, beans (with liquid), water and chili powder.
3. Heat to boiling; reduce heat.
4. Simmer, uncovered, 5 minutes.
5. Stir baking mix, 1/3 cup cornmeal, the cheese, milk and egg vigorously until well blended.
6. Pour bean mixture into ungreased 3-quart casserole.
7. Drop dough by spoonfuls around edges of casserole.
8. Sprinkle with 1 tablespoon cornmeal.
9. Bake uncovered until golden brown, about 15 minutes.
10. Makes 5 to 6 servings.

ground beef, onions, hamburger, chili beans, water, chili powder, bisquick baking mix, yellow cornmeal, cheddar cheese, milk, egg, corn meal

Taken from www.cookbooks.com/Recipe-Details.aspx?id=885050 (may not work)