Super Fast Chili Cornbread Pie |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 12 |
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Here is a super fast chili cornbread pie recipe. It is originally a recipe from Nestle. A great one for kids and adults alike. It is a warm, cozy, fall meal that can be put together and served on weeknights or weekends. I sub in kidney beans for black beans to make it like chili my mom used to make. Enjoy! ChefDLH Ingredients:
1 lb ground turkey or 1 lb lean ground beef |
1 (1 1/2 ounce) packet chili seasoning mix or 1 (1 1/2 ounce) packet taco seasoning mix |
2 (8 ounce) cans tomato sauce |
1 (15 1/4 ounce) can no-salt-added corn, drained |
1 (15 ounce) can black beans, rinsed and drained |
1 (12 fluid ounce) can nestle carnation evaporated milk, divided |
1 (4 ounce) can diced green chilies, drained (optional) |
2 (8 1/2 ounce) boxes dry corn muffin mix |
2 large eggs |
1 sliced avocado (optional) |
1 (8 ounce) container salsa (optional) |
1 (8 ounce) container sour cream (optional) |
Directions:
1. PREHEAT oven to 400°F Grease 13 x 9-inch baking dish.
2. COOK turkey in large skillet over medium-high heat until turkey is no longer pink; drain. Stir in chili seasoning, tomato sauce, corn, beans, 3/4 cup evaporated milk and chilies. Bring to a boil, reduce heat. Simmer for 5 minutes, stirring occasionally. Pour mixture into prepared baking dish.
3. COMBINE corn muffin mix, remaining 3/4 cup evaporated milk and eggs in medium bowl; stir until just moistened. Spread mixture over meat filling.
4. BAKE for 15 to 20 minutes or until lightly browned. Let stand for 10 minutes before serving.
5. Serving suggestion: Serve with chopped avocado, sour cream and salsa.
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