Cheddar Chili Pie
Dive into the comforting flavors of this Cheddar Chili Pie, a hearty, crowd-pleasing dish that combines the zesty heat of a rich, beefy chili with the golden, fluffy perfection of a cornbread topping. Featuring a flavorful mix of ground beef (or turkey for a leaner option), bold spices like chili powder and cumin, and creamy cheddar cheese, this recipe is a true Tex-Mex masterpiece. Topped with a layer of tender cornbread made from your favorite mix, this one-pan wonder bakes to golden perfection, delivering a savory-sweet contrast that will have everyone coming back for seconds. Ready in just 50 minutes, this easy-to-make casserole is perfect for weeknight dinners, potlucks, or game-day feasts. Garnish with fresh cilantro for a burst of freshness and serve warm for ultimate comfort food bliss! Keywords: Cheddar Chili Pie, cornbread casserole, chili recipe, Tex-Mex comfort food, family dinner idea.
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Recipe Information
Ingredients
- 1 lb ground beef (or ground turkey for a leaner option)
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 1 red bell pepper, diced
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (10 oz) diced tomatoes with green chilies
- 2 tbsp tomato paste
- 1.5 tbsp chili powder
- 1 tsp ground cumin
- 0.5 tsp paprika
- 1 tsp kosher salt
- 0.5 tsp black pepper
- 1.5 cups shredded cheddar cheese
- 1 package cornbread mix (store-bought or homemade)
- 1 cup, as labeled on mix milk (for cornbread mix)
- 1 egg (for cornbread mix)
- 2 tbsp olive oil
- 2 tbsp fresh cilantro, chopped (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
In a large skillet over medium-high heat, heat the olive oil. Add the diced onion and red bell pepper, and sauté for 5 minutes until softened.
Add the garlic and cook for an additional minute until fragrant.
Add the ground beef (or turkey) to the skillet and cook until browned, breaking up large chunks with a wooden spoon. Drain any excess fat if needed.
Stir in the tomato paste, black beans, diced tomatoes with green chilies, chili powder, cumin, paprika, salt, and pepper. Mix well and simmer for 7-10 minutes, allowing the flavors to meld and the mixture to thicken slightly.
Transfer the chili mixture to a 9-inch pie dish or cast-iron skillet, spreading it out evenly.
Sprinkle 1 cup of shredded cheddar cheese over the chili mixture.
Prepare the cornbread according to the package instructions, mixing the cornbread mix with the specified milk and egg. Pour the cornbread batter over the chili and cheese layer, spreading it evenly to cover.
Bake in the preheated oven for 20-25 minutes, or until the cornbread topping is golden brown and cooked through.
Sprinkle the remaining 1/2 cup of cheddar cheese over the top of the cornbread and return to the oven for 3-5 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let the Cheddar Chili Pie cool for 5 minutes before slicing and serving.
Garnish with fresh cilantro, if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
616 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.3 g | 44% | |
| Saturated Fat | 14.3 g | 72% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 141 mg | 47% | |
| Sodium | 805 mg | 35% | |
| Total Carbohydrate | 46.5 g | 17% | |
| Dietary Fiber | 7.5 g | 27% | |
| Total Sugars | 13.9 g | ||
| Protein | 30.7 g | 61% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 355 mg | 27% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 727 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
