Simple Mexican Chili Pie with Garlic
Savor the bold, comforting flavors of this Simple Mexican Chili Pie with Garlic—an irresistible one-dish meal perfect for busy weeknights or casual gatherings. Featuring a robust chili filling made with seasoned ground beef (or turkey), smoky spices, and a hearty mix of diced tomatoes and kidney beans, this pie is layered with gooey cheddar cheese and crowned with a golden, fluffy cornbread topping. The addition of fresh garlic and optional jalapeños adds depth and just the right amount of heat, while fresh cilantro provides a burst of color and brightness. Ready in under an hour and easy to prepare, this chili pie is a satisfying way to please the whole family. Perfect for comfort food lovers, bring the taste of Mexico right to your table with this simple, crowd-pleasing recipe.
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Recipe Information
Ingredients
- 500 g ground beef (or ground turkey for a lighter option)
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 400 g canned red kidney beans, drained and rinsed
- 400 g canned diced tomatoes
- 2 tbsp tomato paste
- 2 tsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp salt
- 0.5 tsp black pepper
- 1 small jalapeño pepper, diced (optional, for heat)
- 120 g shredded cheddar cheese
- 250 g cornbread mix
- 120 ml milk (as per cornbread mix instructions)
- 1 large egg (as per cornbread mix instructions)
- 1 tbsp vegetable oil
- 2 tbsp fresh cilantro, chopped (for garnish)
Instructions
Preheat your oven to 200°C (400°F).
In a large skillet, heat the vegetable oil over medium heat.
Add the diced onion and sauté for 3-4 minutes until softened.
Stir in the minced garlic and cook for another 30 seconds until fragrant.
Add the ground beef (or turkey) to the skillet. Cook, breaking it apart with a wooden spoon, until browned and fully cooked, about 5-7 minutes.
Stir in the chili powder, cumin, smoked paprika, salt, black pepper, and jalapeño (if using). Cook for another minute to toast the spices.
Add the canned diced tomatoes, kidney beans, and tomato paste. Stir to combine and let simmer for 10 minutes to thicken slightly. Remove from heat.
Transfer the chili mixture to a greased 9-inch pie dish or baking dish and spread evenly.
Sprinkle the shredded cheddar cheese over the chili mixture.
Prepare the cornbread batter according to the package instructions, using the cornbread mix, milk, and egg.
Pour the cornbread batter over the cheesy chili layer, spreading it out evenly with a spatula.
Place the pie dish in the preheated oven and bake for 20-25 minutes, or until the cornbread topping is golden brown and a toothpick inserted into the center comes out clean.
Remove the chili pie from the oven and let it cool for 5 minutes.
Garnish with fresh cilantro before serving. Slice into portions and enjoy!
Nutrition Facts
Calories |
592 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.2 g | 39% | |
| Saturated Fat | 12.5 g | 62% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 122 mg | 41% | |
| Sodium | 1076 mg | 47% | |
| Total Carbohydrate | 52.0 g | 19% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 11.4 g | ||
| Protein | 28.4 g | 57% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 246 mg | 19% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 734 mg | 16% | |
*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.
