Chili Skillet Bake

  • 2 cans (15 ounces each) chili with beans
  • ½ cup Original Bisquick® mix
  • ¼ cup milk
  • 1 egg, beaten
  • 1 package (4 ounces) shredded Cheddar cheese (1 cup)


  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

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.


Substitution:  If you don’t have an ovenproof skillet, use an ovenproof 2-quart casserole dish. Cover and microwave chili in casserole on High 2 to 3 minutes, stirring after 1 minute, until hot. Continue as directed in step 2.

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