Chili Pot Pie with Cornbread
Recipes Beef Main Dish Meal ideas Quick and Easy Seasonal cooking
Description
Baby it's cold outside! These pot pies will warm you up and satisfy your hunger. Even better, they are delicious.
Ingredients
Chili:
1 lb. ground beef
16 oz. canned tomato sauce
15 oz. can kidney beans, undrained
1.25 oz. chili seasoning packet
Cornbread:
1/2 c. all-purpose flour
2 T. sugar
3/4 c. finely ground cornmeal
1/2 t. salt
1/2 t. baking soda
2/3 c. buttermilk
1/4 c. canola oil
1 egg
Toppings:
shredded cheese of choice
sour cream
Directions
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Preheat oven to 375 degrees.
In a skillet over medium-high heat, brown ground beef; discard excess fat.
Add tomato sauce, kidney beans and chili seasoning; bring to a boil; cover.
Reduce heat to medium-low; simmer for about 10 minutes, stirring occasionally.
Mix all dry cornbread ingredients in a medium sized bowl; in a separate bowl, stir together wet ingredients; mix wet ingredients into the dry ingredients.
Spoon 1 c. chili into each of four 9 oz. ramekins; spread 1/2 c. cornbread batter evenly over each ramekin; place ramekins on a baking sheet.
Bake until cornbread is cooked all the way through, about 20-25 minutes.
Serve immediately topped with with cheese and dollops of sour cream.
4 servings.