Chili Cornbread Pie

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Recipe by South Your Mouth

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Chili Cornbread Pie

1 7.5-ounce (6-serving) box cornbread or corn muffin mix

Ingredients needed to prepare the cornbread

1 pound ground beef

1 small onion, diced

Salt, pepper & garlic powder

1 1-ounce package taco seasoning

1 15.5-ounce can chili beans*, undrained

1 cup sour cream

2 cups finely shredded cheddar cheese

Shredded lettuce, diced tomatoes and chopped onions (optional)

Prepare cornbread batter per manufacturer’s instructions and pour into a greased 8x8 baking dish. Bake cornbread for 10 minutes at 400 degrees then remove from oven.

Meanwhile, brown ground beef and onion in a medium skillet; season with salt, pepper & garlic powder. Once meat is cooked through, drain fat if necessary. To meat mixture add taco seasoning and undrained chili beans and stir well. Continue cooking until simmering then spread chili evenly over partially cooked cornbread.

Combine sour cream and 1 cup of cheddar cheese and mix well. Spread sour cream mixture evenly over chili. Start by evenly placing dollops on top of chili then the heat from the chili will make it easier to spread.

Top sour cream mixture with remaining cheddar cheese then continue baking at 400 degrees for 10 minutes or until cheese is melted.

Top each serving with shredded lettuce, diced tomatoes and chopped onions to serve.

*Chili beans are just pinto beans with chili seasoning. If you can’t find chili beans, just use a can of your favorite beans.