Chili Pie with Cornbread Crust
Ingredients
- ¼ cup vegetable oil
- 1 lb ground beef
- 1 large onion, finely chopped
- 2 med. bell peppers, seeded and chopped
- 2 cloves garlic, chopped
- 1 Tbsp chili powder
- ¼ tsp ground chipotle chile
- 1 (14-oz) can fire-roasted diced tomatoes
- 1 (14-oz) can kidney beans, rinsed and drained
- 1 (14-oz) can fat-free refried beans
- ⅔ cup fine- to medium-ground cornmeal
- ⅔ cup all-purpose flour
- 1 tsp baking powder
- 1 large egg
- ⅔ cup milk
- 2 serrano chiles, thinly sliced
- Chopped cilantro, for serving
Instructions
- Heat oven to 400°F. Heat 1 Tbsp oil in a large in a large oven-safe skillet on medium. Add beef and cook, breaking it up with a spoon until browned, 5 minutes. Transfer to a bowl and discard excess fat.
- Add onion and peppers along with 1 Tbsp oil to the skillet and cook stirring occasionally, for 7 minutes. Stir in garlic and chili powder and chipotle and cook for 2 minutes.
- Return beef to skillet, stir in tomatoes, beans and ½ tsp. salt and cook stirring occasionally for 3 minutes; remove from heat.
- Meanwhile, in a bowl, whisk together cornmeal, flour, baking powder and ¼ tsp. salt. In a second bowl, whisk together egg, milk and remaining 3 Tbsp. oil; add to cornmeal mixture and stir to combine.
- Fold half of serrano chiles into batter and spoon over beef mixture, spreading to cover. Sprinkle top with remaining serranos.
- Transfer skillet to oven and bake until toothpick inserted into topping comes out clean, 20 to 25 minutes. Let stand 10 minutes then sprinkle with cilantro.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
485
|
485
|
| Fat (g) | 20 | 20 |
| Sat. Fat (g) | 5 | 5 |
| Protein (g) | 26 | 26 |
| Carb (g) | 50 | 50 |
| Fiber (g) | 11 | 11 |
| Sodium (mg) | 930 | 930 |
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