Love for Food

I got a subscrition to the Betty Crocker maganize. I can never resist those little recipe books you often find at the checkout. This season was all the things you can make with Bisquick. I wanted to try something a little different so I opted for this chili bake. I love Chicken Pot Pie and this is like a Tex-Mex version. Ok, so it's a lot different... but it's a similar idea. A wonderful combo of meat, cheese and bread. It came out to 10 points which is not too bad for dinner. Ingrediants: Serves Eight
1 pound lean ground beef
1 chopped onion
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
1/4 teaspoon salt
1/8 teaspoon pepper
2 cups Bisquick mix
3 eggs beaten
1 cup milk
2 cups shredded Colby-Monterey Jack cheese
2 cans 4oz Old El Paso peeled whoe green chiles, drained

Method:

• Heat oven toe 250. Spay 11X7 glass baking dish.
• In skillet, cook beef, onion, chili powder, cumin, salt and pepper over medium heat. Cook till beef is cooked through and drain.
• Mix Bisquick mix, eggs, and milk and whisk together. Pour half of batter in baking dish. Sprinkle with one cup of the cheese. Spoon beef mixture over cheese.
• Using a paring knife, cut lenghtwise slits down longe edge of each chile, open and arrange over beef mixture.
• Sprinkle with remaining cheese. Pour rest of batter on top.
• Bake for 25 to 35 minutes uncovered.

Weight Watcher Points +: 10 points per serving