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Recipe compliments of www.ITISAKEEPER.com
Cornbread Chili Pie
Our chili pie with cornbread is an easy, hearty, and satisfying family meal. In just 30 minutes, you can have a warm, comforting dish. Plus, it's a one-pan wonder, meaning less cleanup and more time to spend with your loved ones.
Ingredients
- 1 Tablespoon Oil
- 1 Small Onion, minced
- 1 pound Ground Beef
- 3 Cloves Garlic, minced
- 28 ounces Crushed Tomatoes, 1 can
- 15 ounces Pinto Beans, 1 can drained and rinsed
- 15 ounces Red Kidney Beans, 1 can drained and rinsed
- 2 teaspoons Italian Seasoning
- 2 teaspoons Chili Powder
- 1 teaspoon Onion Powder
- 1 teaspoon Garlic Powder
- ½ teaspoon All Purpose Seasoning Blend
- 8.5 ounces Cornbread Mix, plus ingredients called for on the package
Instructions
- Place oil in a cast iron skillet over medium heat.
- Once hot, add the onion and cook 2 minutes until soft and lightly golden. Remove to a small bowl.
- Place the ground beef in the cast iron skillet and cook until browned throughout, about 8 minutes.
- Once the ground beef is fully cooked, add the cooked onions and the minced garlic. Cook 2 minutes, then add the crushed tomatoes and drained beans. Stir well to combine.
- Add seasoning and stir to distribute evenly. Continue to cook as you prepare the cornbread.
- Preheat oven to 375F.
- Pour the cornbread mixture over the chili, covering it completely.
- Remove the cast iron skillet from the stove and place in the oven.
- Bake for 10-15 minutes, until cornbread is golden and cooked through.