Jiffy Chili Pie
Get ready to savor the hearty comfort of Jiffy Chili Pie, a crowd-pleasing casserole that combines robust chili flavors with a golden cornbread topping for the ultimate two-in-one meal. This quick and easy dinner recipe features seasoned ground beef, tender kidney beans, sweet corn, and juicy tomatoes, all simmered in a medley of chili spices before being layered with Jiffy Corn Muffin Mix and melted cheddar cheese. Perfect for busy weeknights, this dish comes together in just 15 minutes of prep and bakes to perfection in under 40 minutes. Serve it straight from the oven with a dollop of sour cream or a sprinkle of green onions for extra flavor. Ideal for potlucks, family dinners, or cozy nights in, this comforting chili pie guarantees smiles all around!
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Recipe Information
Ingredients
- 1 pound Ground beef
- 1 medium Yellow onion, diced
- 2 cloves Garlic, minced
- 1 tablespoon Chili powder
- 1 teaspoon Cumin
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 14.5 ounces Canned diced tomatoes
- 15 ounces Canned kidney beans, drained and rinsed
- 15 ounces Canned corn, drained
- 8.5 ounces Jiffy Corn Muffin Mix
- 1 large Egg
- 0.33 cup Milk
- 1 cup Shredded cheddar cheese
- Optional: Sour cream, for serving
- Optional: Green onions, sliced, for garnish
Instructions
Preheat your oven to 400°F (200°C). Grease a 9x13-inch baking dish.
In a large skillet over medium heat, cook the ground beef until browned, breaking it into small pieces as it cooks. Drain excess grease if necessary.
Add the diced onion and minced garlic to the skillet. Cook for 3-4 minutes until the onion is softened and fragrant.
Stir in the chili powder, cumin, salt, and black pepper. Cook for 1 minute to toast the spices.
Add the canned diced tomatoes (with their juices), kidney beans, and corn to the skillet. Stir to combine and let the mixture simmer for 5 minutes.
Pour the chili mixture into the prepared baking dish, spreading it out evenly.
In a medium bowl, prepare the Jiffy Corn Muffin Mix according to the package instructions by combining the mix, egg, and milk. Stir until just combined; do not overmix.
Gently spread the cornbread batter over the chili layer in the baking dish, ensuring it covers the entire surface.
Sprinkle shredded cheddar cheese evenly over the cornbread topping.
Bake in the preheated oven for 20-25 minutes, or until the cornbread is golden brown and a toothpick inserted into the center comes out clean.
Let the chili pie cool for 5 minutes before serving. Optional: Top with sour cream and green onions if desired.
Nutrition Facts
Calories |
3423 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 162.1 g | 208% | |
| Saturated Fat | 68.6 g | 343% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 692 mg | 231% | |
| Sodium | 6568 mg | 286% | |
| Total Carbohydrate | 359.0 g | 131% | |
| Dietary Fiber | 46.3 g | 165% | |
| Total Sugars | 76.1 g | ||
| Protein | 166.4 g | 333% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 1573 mg | 121% | |
| Iron | 29.2 mg | 162% | |
| Potassium | 4789 mg | 102% | |
*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.
