Mexican Chili Pie Recipe

5 2 3
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Mexican Chili Pie Recipe

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5 2 3
MAKES:
4-6 servings
TOTAL TIME:
Prep: 40 min. Bake: 15 min.
MAKES:
4-6 servings
TOTAL TIME:
Prep: 40 min. Bake: 15 min.

Ingredients

  • 1 pound ground beef
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 2 teaspoons chili powder
  • 1 teaspoon ground mustard
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 teaspoon dried oregano
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1/2 cup diced green pepper
  • 1 can (15-1/2 ounces) kidney beans, rinsed and drained
  • TOPPING:
  • 3/4 cup cornmeal
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon each baking soda, salt and sugar
  • 1 cup (4 ounces) shredded cheddar cheese
  • 3/4 cup buttermilk
  • 1 egg, lightly beaten
  • 2 tablespoons vegetable oil

Directions

In a skillet, brown beef, onion and garlic; drain. Add seasonings and tomatoes. Simmer, uncovered, for 20 minutes. Add green pepper. Spoon 2 cups into an ungreased 2-1/2-qt. shallow baking dish; top with half of the beans. Repeat layers.
For topping, combine dry ingredients in a large bowl. Stir in cheese. Combine buttermilk, egg and oil; stir into dry ingredients just until moistened. Spread over filling. Bake at 450° for 15 minutes or until topping is lightly browned and filling is bubbly. Yield: 4-6 servings.
Originally published as Mexican Chili Pie in Country Woman January/February 1996, p38

Nutritional Facts

1 each: 450 calories, 19g fat (8g saturated fat), 94mg cholesterol, 723mg sodium, 43g carbohydrate (7g sugars, 7g fiber), 28g protein.

  • 1 pound ground beef
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 2 teaspoons chili powder
  • 1 teaspoon ground mustard
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 teaspoon dried oregano
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1/2 cup diced green pepper
  • 1 can (15-1/2 ounces) kidney beans, rinsed and drained
  • TOPPING:
  • 3/4 cup cornmeal
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon each baking soda, salt and sugar
  • 1 cup (4 ounces) shredded cheddar cheese
  • 3/4 cup buttermilk
  • 1 egg, lightly beaten
  • 2 tablespoons vegetable oil
  1. In a skillet, brown beef, onion and garlic; drain. Add seasonings and tomatoes. Simmer, uncovered, for 20 minutes. Add green pepper. Spoon 2 cups into an ungreased 2-1/2-qt. shallow baking dish; top with half of the beans. Repeat layers.
  2. For topping, combine dry ingredients in a large bowl. Stir in cheese. Combine buttermilk, egg and oil; stir into dry ingredients just until moistened. Spread over filling. Bake at 450° for 15 minutes or until topping is lightly browned and filling is bubbly. Yield: 4-6 servings.
Originally published as Mexican Chili Pie in Country Woman January/February 1996, p38

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MY REVIEW
gp2426 User ID: 8246518 219752
Reviewed Feb. 4, 2015

"I have made this more than several times and we love it. I do substitute ground turkey sometimes for the ground beef...still delicious whether you use beef or turkey.."

MY REVIEW
crash9875 User ID: 1023237 8765
Reviewed Oct. 9, 2011

"This is a family favorite. My husband asks for it on a regular basis. We like to add some frozen corn for even more color and flavor."

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