Spoonbread Chili Pie Recipe

Name: Spoonbread Chili Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 lb. ground beef; 1 md. onion, chopped; 1/4 green pepper, chopped; 1 clove garlic, minced; 1 tsp. chili powder; 1-1/4 cup canned tomatoes; 1-1/2 cup kernel corn; 1 tsp. salt; Pepper; 2 cups kidney beans, cooked; 1-1/4 cup milk; 1 tbsp. butter; 1/2 tsp. salt; 1/4 cup corn meal; 1/2 cup Cheddar cheese, grated; 1 egg, beaten

Servings: persons

1/2 lb. ground beef
1 md. onion, chopped
1/4 green pepper, chopped
1 clove garlic, minced
1 tsp. chili powder
1-1/4 cup canned tomatoes
1-1/2 cup kernel corn
1 tsp. salt
Pepper
2 cups kidney beans, cooked
1-1/4 cup milk
1 tbsp. butter
1/2 tsp. salt
1/4 cup corn meal
1/2 cup Cheddar cheese, grated
1 egg, beaten

1
Cook ground beef, onion, green pepper and garlic over medium heat for 8 minutes.
2
Add kidney beans and cook for another 5 minutes.
3
Turn into casserole dish and set aside.
4
Scald milk with butter and salt.
5
Gradually add corn mean while stirring.
6
Cook until thickened, about 4 minutes.
7
Remove from heat and stir in cheese and egg.
8
Spread topping over casserole.
9
Bake at 375F for 35 min.
10
or until topping has set.

441

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 16 ingredients. The key ingredients include: 1/2 lb. ground beef, 1 md. onion, chopped, 1/4 green pepper, chopped, 1 clove garlic, minced, and more.

Yes, Spoonbread Chili 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.

Spoonbread Chili Pie

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