Easy Cornbread Chili Pie

Easy Cornbread Chili Pie

Easy Cornbread Chili Pie

Easy Cornbread Chili Pie

Easy Cornbread Chili Pie
  • 1 Box The Invisible Chef Cornbread Mix (1 cup milk, ¾ cup creamed style corn, ¼ cup oil, 1 egg)
  • 2 tbsp oil
  • 1 onion, chopped (about 1-1/2 cups)
  • 2 carrots, diced (about 1 cup)
  • 4 cloves garlic, minced (about 2 tbsp)
  • 2 tbsp chili powder
  • 2 tbsp tomato paste
  • 2 pounds lean ground beef
  • 1 can (14.5 oz) whole peeled tomatoes, chopped, juices reserved
  • 1 can (15.5 oz) pinto beans, rinsed and drained
  • Salt and pepper
Prepare the filling:

  1. Preheat oven to 400 degrees. Heat oil in a large ovenproof saute pan over medium high heat. Add the onion, carrots and garlic and season with salt as needed. Cook, stirring occasionally until onion is translucent, about 5 minutes. Add chili powder and tomato paste, cook, stirring for about 1 minute.

  2. Stir in beef and cook, breaking up the meat with the back of a spoon, until no longer red, about 5 minutes. Add tomatoes with their juices and beans. Bring to a boil and cook for 2 minutes. Remove from heat.

Prepare the Topping:

  1. Prepare cornbread as directed on the package. Spoon mixture over top of filling, spreading almost to the edges of the pan.

  2. Transfer to oven and bake about 20 minutes or until a tester inserted in topping comes out clean. Let rest for about 20 minutes for before serving.


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