SPEEDY CHILI POT PIE
Simple, inexpensive -- and my children gobble it up! My 9 year-old has even made this for us. :0) Note: you will need whatever ingredients the cornbread mix calls for. Jiffy® calls for 1 egg and 1/3 cup milk. Egg substitute works well, too.
Provided by love my kids
Categories World Cuisine Recipes Latin American Mexican
Time 30m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Pour the turkey chili into a 9-inch pie dish. In a bowl, whisk together the corn bread mix, milk, and egg until slightly lumpy; spoon the corn bread batter on top of the chili.
- Bake in the preheated oven until the edges of the corn bread begin to brown and the center is set, 20 to 25 minutes. Sprinkle with Cheddar cheese and a dollop of sour cream.
Nutrition Facts : Calories 306.4 calories, Carbohydrate 42.2 g, Cholesterol 57.2 mg, Fat 8 g, Fiber 4 g, Protein 16.3 g, SaturatedFat 2.5 g, Sodium 1371.8 mg, Sugar 8.3 g
REESE WITHERSPOON'S CORN BREAD CHILI PIE
I just wanted to know if anyone ever made chili with a cornbread on top, and I found this recipe. I had no idea how it would turn out, but it was phenomenal. I would make it again, and I rarely make the same recipe twice. I used sausage in my recipe instead, and I used an extra can of tomatoes and beans too so it made a lot more than listed. I maybe should have done more cornbread, but it was plenty. I'll post the recipe as listed. Recipe courtesy of delish.com.
Provided by AmyZoe
Categories < 60 Mins
Time 55m
Yield 8 serving(s)
Number Of Ingredients 19
Steps:
- Preheat oven to 375.
- In a 9 or 10 inch cast iron skillet or saute pan, heat the olive oil over medium-high heat until it shimmers.
- Add the onion and saute for 1 minute before adding the garlic. Saute for another minute and add the ground beef and pork, breaking up the meat with a wooden spoon until the meat is brown.
- Drain off any excess fat and stir in the chili seasoning, diced tomatoes, and tomato paste. Mix over medium heat for 1 minute, then pour in the chicken broth. Reduce the heat to low and simmer for 5 minutes, stirring constantly.
- While the meat simmers, make the corn bread mixture. Stir together the mix, eggs, and milk in a mixing bowl until just combined (do not overmix). I added a little more milk because I heard it made the texture better, but whatever you prefer.
- Stir 1/2 cup of the frozen corn and the cheese into the cornbread batter and set aside. Stir the remaining 1/2 cup of corn and kidney beans into the meat mixture.
- If using a baking dish or casserole dish, transfer the meat mixture from the stove top to the baking dish.
- Pour the corn bread batter over the meat mixture and bake in the oven for 35 to 40 minutes, until golden brown on top. Remove from the oven and allow to sit for 10 minutes before serving with optional toppings such as salsa, green onion, sour cream, and shredded cheese.
Nutrition Facts : Calories 735.6, Fat 38.9, SaturatedFat 14.2, Cholesterol 144.8, Sodium 1067.8, Carbohydrate 60.1, Fiber 8.4, Sugar 16, Protein 35.7
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