Wednesday, May 23, 2012

One Pan Chili Pie

This was a yummy weeknight treat.  I love anything along the lines of Tex-Mex flavor and this recipe hit the spot.  The best part was that it only took one small mixing bowl and a skillet to complete the meal – less dirty dishes always gets two thumbs up from me!

  • 1/2 lb ground round beef
  • 1/4 cup chopped onion
  • 1 t salt
  • 1/2 t chili powder
  • 1/4 cup ketchup
  • 1/2 of 8 oz pkg frozen corn, thawed
  • 1 pkg cornbread mix (1 egg, 1/3 cup milk)

Combine beef, onion, salt, chili powder and ketchup in ovenproof skillet;  cook until brown; drain.  Push meat to edge of skillet and add thawed corn in the center;  spread meat back over the corn.


Prepare cornbread mix as directed on package;  pour evenly over meat and corn.


Bake at 425 for 20 – 25 minutes or until corn bread layer is done.  Removed from the oven; let stand 5 minutes before cutting and serving with a pie cutter.



Tip:  If you don’t have an ovenproof skillet, protect your plastic handle with aluminum foil before you put the skillet in the oven.


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