Skillet Chili with Cornbread Topping

Ingredients:

•	1 pound lean ground beef
•	1 (16 oz.) can pinto beans, drained
•	2 (14 1/2 oz.) cans Mexican or chili seasoned tomatoes, drained
•	1 cup Self-Rising Cornmeal Mix
•	1/2 cup shredded Cheddar cheese
•	1 large egg, lightly beaten
•	1/4 cup Crisco® Pure Vegetable Oil
•	3/4 cup milk

Instructions:

1.	HEAT oven to 425°F.
2.	BROWN ground beef in 10-inch cast iron or heatproof skillet; drain. Add beans and tomatoes. Simmer 10 minutes.
3.	COMBINE cornmeal mix, cheese, egg, oil and milk. Pour over meat mixture in skillet.
4.	BAKE 30 minutes or until wooden pick inserted in center comes out clean.