Chili Pie Casserole
Get ready to indulge in ultimate comfort food with this hearty and flavor-packed Chili Pie Casserole! Perfectly seasoned ground beef (or turkey, for a lighter twist) is simmered with diced tomatoes, kidney beans, sweet corn, and a bold blend of chili spices, then layered with melty shredded cheddar cheese and a golden cornbread topping. This casserole combines two classics—chili and cornbread—into one delicious, crowd-pleasing dish that's perfect for weeknight dinners, meal prep, or your next potluck. Ready in under an hour, this easy-to-make recipe offers a balanced mix of savory, smoky, and subtly sweet flavors that will satisfy any craving. Serve it straight from the oven, garnished with sour cream or fresh cilantro, for a cozy, memorable meal that'll have everyone asking for seconds.
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Recipe Information
Ingredients
- 1 pound ground beef (or ground turkey for a lighter option)
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 14.5 ounces canned diced tomatoes (with juices)
- 15 ounces canned kidney beans, drained and rinsed
- 15 ounces canned corn, drained
- 1 cup shredded cheddar cheese
- 1 package cornbread mix
- 0.75 cup milk (for cornbread mix)
- 1 large egg (for cornbread mix)
Instructions
Preheat your oven to 375°F (190°C).
In a large skillet, cook the ground beef over medium-high heat until browned and fully cooked, about 5-7 minutes. Drain any excess fat.
Add the diced onion and minced garlic to the skillet. Cook for 2-3 minutes, or until the onion is translucent and fragrant.
Stir in the chili powder, cumin, paprika, salt, and black pepper. Mix well to coat the beef and onion mixture with the spices.
Add the canned diced tomatoes (with juices), kidney beans, and corn to the skillet. Stir to combine and let the mixture simmer for 5 minutes to allow the flavors to meld.
Transfer the chili mixture to a greased 9x13-inch baking dish, spreading it out evenly.
Sprinkle the shredded cheddar cheese evenly over the chili mixture.
Prepare the cornbread batter according to the instructions on the package. Typically, you will combine the cornbread mix with milk (3/4 cup) and an egg, stirring until just combined.
Pour the cornbread batter evenly over the chili and cheese layers, spreading it gently with a spatula to cover the entire surface.
Bake the casserole in the preheated oven for 30-35 minutes, or until the cornbread topping is golden brown and a toothpick inserted into the center comes out clean.
Remove the casserole from the oven and let it rest for 5-10 minutes before serving.
Serve warm, garnished with sour cream, chopped cilantro, or sliced green onions if desired. Enjoy!
Nutrition Facts
Calories |
3511 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 148.1 g | 190% | |
| Saturated Fat | 65.3 g | 326% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 676 mg | 225% | |
| Sodium | 8330 mg | 362% | |
| Total Carbohydrate | 389.6 g | 142% | |
| Dietary Fiber | 44.2 g | 158% | |
| Total Sugars | 93.7 g | ||
| Protein | 174.3 g | 349% | |
| Vitamin D | 3.3 mcg | 17% | |
| Calcium | 1870 mg | 144% | |
| Iron | 29.3 mg | 163% | |
| Potassium | 5049 mg | 107% | |
*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.
