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Chili Pie With Cheddar Cornbread Crust | Can't Stay Out of the Kitchen

Chili Pie with Cheddar Cornbread Crust

Teresa Ambra
Delicious Tex-Mex entree that's like eating chili and cornbread together in casserole form. Beef mixture contains diced tomatoes, green chilies, cannellini beans and corn. The cornbread mixture contains green chilies and cheddar cheese. This version is gluten free.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Beef Main Dish
Cuisine Tex-Mex
Servings 12
Calories 456 kcal

Equipment

  • 1 9x13" glass baking dish
  • 1 hamburger chopper to cut meat down into small pieces while frying
  • 1 large skillet
  • 3 medium mixing bowls
  • 1 wooden spoon
  • measuring cups
  • measuring spoons
  • 1 whisk

Ingredients
  

  • 2 large yellow onions chopped
  • 2 tbsp. olive oil
  • 1 tsp. Salt & pepper to taste
  • 5-6 cloves garlic minced
  • 4 oz. can green chilies diced, undrained
  • 1 1/2 - 2 lbs. 93% lean ground beef
  • 1 tbsp. chili powder plus more for sprinkling over top of the casserole
  • 2 tsp. worcestershire sauce
  • 1 tsp. dried oregano
  • 1/2 tsp. paprika
  • 1/2 tsp. cumin
  • pinch cinnamon
  • pinch nutmeg
  • 1/8 tsp. red pepper flakes
  • 1/2 cup water
  • 14 oz. can tomatoes diced, undrained
  • 15 oz. can cannellini beans rinsed and drained
  • 16 oz. can corn drained
  • 3 cups sharp cheddar cheese shredded (12-oz.)
  • 1 cup gluten free flour
  • 1 cup stone ground corn meal
  • 1 tbsp. baking powder
  • 1 tsp. sea salt
  • 2 large eggs
  • 1 cup 2% milk or cream
  • 3 tbsp. unsalted butter melted
  • 1/2 cup sour cream plus more for garnish
  • 1 tbsp. cilantro for garnish

Instructions
 

  • In a large skillet, sauté onion in olive oil until softened.
  • Add garlic and sauté 2-3 minutes more.
  • Sprinkle with salt and pepper.
  • Remove two-thirds of the mixture and set aside for later use.
  • To remaining onions in skillet add undrained green chilies and sauté a few minutes.
  • Remove mixture to a separate bowl.
  • To same skillet (without cleaning it out), sauté beef, cutting it into smaller pieces with a hamburger chopper as it cooks.
  • When no pink remains in beef, drain grease if necessary.
  • Add onion mixture, chili powder, Worcestershire sauce, paprika, cumin, cinnamon, nutmeg, red pepper flakes and water and stir until thoroughly mixed.
  • Add undrained tomatoes, beans and corn.
  • Heat through.
  • Preheat oven to 400°.
  • Grease a 9x13” glass baking dish.
  • Pour beef mixture into prepared dish.
  • Sprinkle two cups cheese over top of beef mixture.
  • Combine gluten free flour, corn meal, baking powder and salt in a mixing bowl.
  • In a separate bowl, whisk eggs, milk or cream, butter and sour cream.
  • Combine egg mixture with corn meal mixture, reserved green chilies mixture and remaining cup of cheese.
  • Spread over top of beef mixture covering to edges of casserole.
  • Sprinkle with additional chili powder.
  • Bake at 400° for 25-35 minutes or until a toothpick inserted in center comes out clean and the cornbread is thoroughly cooked.
  • Allow casserole to rest 10 minutes before serving.
  • Garnish individual servings with sour cream, additional cheddar cheese and cilantro, as desired.

Notes

Recipe adapted from Cinnamon Spice and Everything Nice.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 456kcalCarbohydrates: 39gProtein: 27gFat: 23gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.3gCholesterol: 110mgSodium: 886mgPotassium: 550mgFiber: 7gSugar: 6gVitamin A: 1214IUVitamin C: 9mgCalcium: 380mgIron: 4mg
Keyword beans, beef, cheese, corn, gluten free, ground beef, Tex Mex, tomatoes
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