Chili Cornbread Pie Recipe

Name: Chili Cornbread Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb. lean ground beef; 1/2 c. chopped onion; 1/2 c. chopped green pepper; 1 (15 oz.) can chili hot beans (undrained); 1 (8 oz.) can tomato sauce; 1 (6 oz.) can tomato paste; 1 envelope taco seasoning mix; 1 (11 oz.) pkg. refrigerated cornbread twists; 1 (8 oz.) carton sour cream; 2 Tbsp. plain flour; 1 c. shredded Cheddar cheese; 2 c. corn chips, crushed to 1 c.; chopped green onion and tomato (for garnish)

Servings: persons

1 lb. lean ground beef
1/2 c. chopped onion
1/2 c. chopped green pepper
1 (15 oz.) can chili hot beans (undrained)
1 (8 oz.) can tomato sauce
1 (6 oz.) can tomato paste
1 envelope taco seasoning mix
1 (11 oz.) pkg. refrigerated cornbread twists
1 (8 oz.) carton sour cream
2 Tbsp. plain flour
1 c. shredded Cheddar cheese
2 c. corn chips, crushed to 1 c.
chopped green onion and tomato (for garnish)

1
In a large skillet, cook ground beef, onion and green pepper until meat is browned; drain. Stir in undrained beans, tomato sauce, tomato paste and taco seasoning mix.
2
Bring to a boil. Reduce heat and simmer, uncovered, 5 minutes, stirring often. Lightly grease a 9 or 10-inch pie plate or shallow 2-quart baking dish.
3
Open the package of cornbread twists. Do not unroll dough. Using a knife, separated twists at the seams. Place separated twists between 2 sheets of wax paper and flatten with a rolling pin.
4
Press flattened dough in bottom and up sides of pie plate. Spoon beef mixture into crust. Combine the sour cream and flour. Spread over meat mixture to within 1/2-inch of the edges. Sprinkle cheese and corn chips over top.
5
Place pie plate on baking sheet. Bake, uncovered, at 350u00b0 for 30 minutes. Allow pie to stand 10 minutes before serving. Top with green onion, tomato or other garnishes as desired.

792

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 lb. lean ground beef, 1/2 c. chopped onion, 1/2 c. chopped green pepper, 1 (15 oz.) can chili hot beans (undrained), and more.

Yes, Chili Cornbread Pie falls under the Soups & Stews category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chili Cornbread Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions