Try this Chili Cornbread Pot Pie. Serves 6-8; 45 minutes recipe, or contribute your own.
Suggest a better descriptionPREPARATION
Preheat oven to 400º F.
Heat olive oil in a large, ovenproof skillet over medium-high heat and sauté onion until softened and translucent, about 5 minutes.
Stir in garlic and cook for another 1-2 minutes, or until fragrant.
Add beef to onion and garlic mixture and cook until browned, 8-10 minutes, then season with chili powder, cumin, oregano, salt and pepper, and stir to combine.
Add tomato sauce, diced tomatoes, and all beans and stir until mixed.
Reduce heat to medium-low and simmer, stirring occasionally, for 15-20 minutes. Taste and adjust seasoning, if needed.
While chili simmers, prepare cornbread by whisking together cornbread mix, eggs and milk in a large bowl. Once combined, fold in creamed corn and cheddar cheese, if using.
Pour cornbread into skillet, on top of chili, and spread into an even layer.
Place skillet in oven and bake cornbread is cooked through and chili mixture is bubbling, 20-25 minutes. Serve hot. Enjoy!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (1267g) | ||
Recipe Makes: 1 | ||
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Calories: 2479 | ||
Calories from Fat: 1638 (66%) | ||
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Amt Per Serving | % DV | |
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Total Fat 182g | 243 % | |
Saturated Fat 76.1g | 380 % | |
Monounsaturated Fat 79.2g | ||
Polyunsanturated Fat 8.1g | ||
Cholesterol 627.1mg | 193 % | |
Sodium 1830mg | 63 % | |
Potassium 2979mg | 78 % | |
Total Carbohydrate 30.1g | 9 % | |
Dietary Fiber 3.4g | 13 % | |
Sugars, other 26.8g | ||
Protein 174.8g | 250 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2479
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