Chili Corn Bread Pie

Refrigerated cornbread twists make a quick crust for this top-notch chili recipe. Try this chili cornbread casserole for a unique and delicious ground beef dinner.

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  • Makes: 8 servings
  • Prep: 25 mins
  • Bake: 30 mins 375°F
  • Stand: 10 mins

Chili Corn Bread Pie

Reviews (0)

5.0 by 1 people

Rate This!

Directions

  1. In a large skillet cook ground beef, onion, and the 1/2 cup green pepper until meat is brown; drain off fat. Stir in undrained beans, tomato sauce, tomato paste, chili powder, cumin, and hot pepper sauce. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes, stirring frequently.
  2. Meanwhile, for crust, lightly grease a 9- or 10-inch pie plate. Unwrap and separate cornbread twists, but do not uncoil. Arrange twists in pie plate, pressing onto the bottom and up the sides of plate, extending about 1/2-inch above pie plate. Spoon ground beef mixture into crust. Combine sour cream and flour; spread atop beef mixture. Sprinkle with cheese and corn chips. Place on a baking sheet.
  3. Bake, uncovered, in a 375 degree F oven for 30 minutes. Let stand 10 minutes before serving. Garnish with green pepper, if desired. Makes 8 main-dish servings.
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Nutrition Facts (Chili Corn Bread Pie)

  • Per serving:
  • 501 kcal ,
  • 29 g fat
  • (11 g sat. fat ,
  • 63 mg chol. ,
  • 739 mg sodium ,
  • 44 g carb. ,
  • 4 g fiber ,
  • 22 g pro.
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