Chili Pot Pie

A serving of cornbread casserole with ground meat and herbs on a white decorative plate.

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Chili pot pie with seasoned ground beef, beans, and golden cornbread topping baked in cast iron skillet.

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Prep Time15

Cook Time35

Total Time50

Servings:

Calories: 258kcal

Author: Corinne Schmitt

Ingredients

1 tablespoon oil
1 small onion minced
1 lb ground beef
3 cloves garlic minced
28 oz canned crushed tomatoes
15 oz can pinto beans drained and rinsed
15 oz can red kidney beans drained and rinsed
2 teaspoons Italian seasoning
2 teaspoons chili powder
1 teaspoon onion powder
1 teaspoon garlic powder
Salt and pepper to taste
1 package cornbread mix plus ingredients called for on the package

Instructions

Place oil in a cast iron skillet over medium heat. Once hot, add the minced onion and cook for 2 minutes until soft and lightly golden.
Remove onion to a small bowl. Add the ground beef to the cast iron skillet and cook until browned throughout, about 8 minutes.
Once the beef is fully cooked, return the cooked onions to the pan and add the minced garlic. Cook for 2 minutes, then stir in the crushed tomatoes and drained beans.
Mix well to combine. Add all the seasonings and stir to distribute evenly.
Continue to cook while you prepare the cornbread mix according to package directions.
Preheat oven to 375°F. Pour the cornbread mixture over the chili, covering it completely.
Remove the cast iron skillet from the stove and place in the oven.
Bake for 10-15 minutes until cornbread is golden and cooked through.

Notes

Use any brand of cornbread mix. Pour cornbread batter evenly over chili—don't spread. Let rest 5-10 minutes before serving. Cornbread is done when golden and toothpick comes out clean.

Nutrition