Ingredients
The following ingredients have 5 Servings
- 3 cans beans (drained and rinsed, (I used red kidney, black beans, and pinto beans))
- 2 tablespoons taco seasoning
- 1 15-ounce can tomato sauce
- 1 cup Bisquick
- 1 cup cornmeal
- ¼ cup sugar
- ⅔ cup milk
- 2 eggs
- 1 teaspoon salt
- ½ teaspoon chili powder
Instruction
- Preheat oven to 425 and grease a large skillet. In your skillet stir together beans, tomato sauce, and taco seasoning.
- In a medium bowl whisk together Bisquick, corn meal, sugar, salt, and chili powder. Add milk and eggs and mix well. Pour batter on top of chili in the skillet.
- Place a sheet of foil on your oven rack (just in case for spills - I didn't have any but better safe than sorry!) and place the skillet in the middle of the rack on top of the foil. Bake for 20-25 minutes until cornbread is baked through and golden brown on top. Serve immediately.
