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Skillet Chili Cornbread Pot Pie

Skillet Chili Cornbread Pot Pie
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If you’re searching for a comforting and delicious meal that feels like a warm hug, look no further than this Skillet Chili Cornbread Pot Pie. Combining savory ground beef with zesty beans and spices, it’s topped with a fluffy cornbread layer that bakes to golden perfection. This one-pan wonder is not only quick to prepare but also minimizes cleanup, making it perfect for busy weeknights or family gatherings. The customizable nature of the recipe allows you to adjust ingredients based on your preferences, ensuring everyone at the table leaves satisfied. So gather your loved ones, and enjoy every hearty bite of this delightful dish!

Ingredients

Scale
  • 1 ½ pounds ground beef
  • 2 (8 oz.) cans tomato sauce
  • 1 (10 oz.) can diced tomatoes with green chiles
  • 1 (14 oz.) can kidney beans, rinsed and drained
  • 1 (14 oz.) can black beans, rinsed and drained
  • 1 yellow onion, finely chopped
  • 4 cloves garlic, minced
  • 2 tablespoons chili powder
  • 2 teaspoons cumin
  • 2 tablespoons extra-virgin olive oil
  • 2 (8 oz.) packages cornbread mix
  • 2 eggs
  • ⅔ cup milk

Instructions

  1. Preheat oven to 400°F (200°C).
  2. In a large ovenproof skillet, heat olive oil over medium-high heat. Add chopped onion and sauté until softened, about 5 minutes. Stir in minced garlic and cook briefly before adding ground beef.
  3. Cook the beef until browned; season with chili powder, cumin, salt, and pepper. Mix in tomato sauce, diced tomatoes, and beans; simmer for 15–20 minutes.
  4. In a bowl, combine cornbread mix with eggs and milk until smooth. Fold in creamed corn if desired.
  5. Pour the cornbread batter over the chili base in the skillet. Bake for 20–25 minutes or until the cornbread is golden brown.

Nutrition

Find it online: https://cookingwhisper.com/skillet-chili-cornbread-pot-pie/