Ingredients for Super Fast Chili Cornbread Pie
- Ground Turkey
- Chili Seasoning Mix
- 1 (15 ounce) can tomato sauce
- No Salt Added Corn
- Black Beans
- Carnation Evaporated Milk
- Diced Green Chilies
- 1 box (8.5 ounce) corn muffin mix
- 2 large eggs
- Chopped avocado (for serving)
- Salsa (for serving)
- Sour cream (for serving)
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How to Make Super Fast Chili Cornbread Pie
- Preheat oven to 400°F (200°C). Grease a 13x9 inch baking dish.
- In a large skillet, cook 1 lb ground turkey over medium-high heat until no longer pink. Drain any excess grease.
- Stir in 1 packet chili seasoning mix, 1 (15 ounce) can tomato sauce, 1 (15 ounce) can corn, drained, 1 (15 ounce) can kidney beans, drained, 1 ½ cups evaporated milk, and 1 (4 ounce) can diced green chilies.
- Bring the mixture to a boil, then reduce heat and simmer for 5 minutes, stirring occasionally.
- Pour the chili mixture into the prepared baking dish.
- In a medium bowl, combine 1 box (8.5 ounce) corn muffin mix, ¾ cup evaporated milk, and 2 large eggs.
- Stir until just moistened. Do not overmix.
- Spread the cornbread batter evenly over the chili filling.
- Bake for 15-20 minutes, or until the cornbread is lightly browned and the chili is bubbly.
- Let stand for 10 minutes before serving.
- Serving suggestion: Top with chopped avocado, sour cream, and salsa.
Nutrition Information (Approximate per serving)
Sodium
36 g
Sugar
52g
Fat
23g
Carbs
19g