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Chili Pie Casserole is a hearty dish that combines the best of chili and cornbread into one comforting meal. Perfect for a cozy night in, this recipe is easy to whip up and sure to satisfy. The ground beef and kidney beans create a rich, flavorful base, while the shredded cheddar cheese adds a gooey, melty layer. Topped with a golden cornbread crust, this casserole is a crowd-pleaser that will have everyone coming back for seconds. Let's dive into this delicious, easy-to-make dish!
Chili Pie Casserole Recipe
Ingredients:
- 1 lb ground beef
- 1 can drained and rinsed kidney beans
- 1 can with juice diced tomatoes
- 1 packet chili seasoning mix
- 1 cup shredded cheddar cheese
- 1 box prepared according to package instructions cornbread mix
Instructions:
- Preheat oven to 375°F (190°C).
- In a skillet, cook ground beef over medium heat until browned. Drain excess fat.
- Add kidney beans, diced tomatoes, and chili seasoning mix to the skillet. Stir to combine and let simmer for 10 minutes.
- Transfer the chili mixture to a baking dish. Sprinkle shredded cheddar cheese on top.
- Prepare cornbread mix according to package instructions and spread it evenly over the chili mixture.
- Bake in the preheated oven for 25-30 minutes, or until the cornbread is golden brown.
- Let cool for a few minutes before serving.
What You Will Need
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What you will need to make chili pie casserole
- Ground beef: Adds hearty, savory flavor and protein, forming the base of the chili mixture.
- Kidney beans: Provides texture, fiber, and a slightly sweet taste, complementing the beef.
- Diced tomatoes: Adds moisture, acidity, and a fresh, tangy flavor to balance the richness.
- Chili seasoning mix: Brings a blend of spices that give the dish its signature chili taste.
- Shredded cheddar cheese: Melts into a gooey, flavorful topping, adding richness and creaminess.
- Cornbread mix: Creates a sweet, fluffy topping that contrasts with the savory chili below.
Tools and Instruments Required
- Skillet: Essential for browning ground beef and combining ingredients. Ensures even cooking and flavor blending.
- Baking dish: Holds the chili mixture and cornbread topping. Provides even heat distribution for a perfect bake.
- Wooden spoon: Ideal for stirring the chili mixture. Gentle on cookware and effective for mixing ingredients thoroughly.
- Measuring cup: Necessary for accurately preparing the cornbread mix. Ensures the right proportions for a consistent texture.
- Cheese grater: Used to shred cheddar cheese. Freshly grated cheese melts better and enhances the dish's flavor.
Chili Pie Casserole Recipe
Equipment
- Oven
- Baking Dish
- Skillet
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Ingredients:
Main Ingredients
- 1 lb ground beef
- 1 can kidney beans drained and rinsed
- 1 can diced tomatoes with juice
- 1 packet chili seasoning mix
- 1 cup shredded cheddar cheese
- 1 box cornbread mix prepared according to package instructions
Instructions:
- Preheat oven to 375°F (190°C).
- In a skillet, cook ground beef over medium heat until browned. Drain excess fat.
- Add kidney beans, diced tomatoes, and chili seasoning mix to the skillet. Stir to combine and let simmer for 10 minutes.
- Transfer the chili mixture to a baking dish. Sprinkle shredded cheddar cheese on top.
- Prepare cornbread mix according to package instructions and spread it evenly over the chili mixture.
- Bake in the preheated oven for 25-30 minutes, or until the cornbread is golden brown.
- Let cool for a few minutes before serving.
Notes:
Nutrition value:
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Keywords:
Make Ahead and Freezing Instructions
Make Ahead Instructions
- Cook ground beef, beans, tomatoes, and seasoning as directed.
- Let the chili mixture cool completely.
- Transfer to an airtight container.
- Store in the fridge for up to 2 days.
- When ready, assemble with cheese and cornbread mix.
- Bake as directed.
Freezing Instructions
- Prepare chili mixture and let it cool.
- Transfer to a freezer-safe container.
- Freeze for up to 3 months.
- Thaw in the fridge overnight.
- Assemble with cheese and cornbread mix.
- Bake as directed.
For a smoky twist, add a teaspoon of smoked paprika to the chili mixture. It gives the dish a deeper, richer flavor that pairs perfectly with the cornbread.
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