Chiii Corn Pie
Submitted by [email protected]
Ground beef and corn chili baked in a cornbread stuffing crust with melted cheddar. A Tex-Mex spin on pot pie that feeds 8 and makes weeknight dinner an event.
YIELD
8 servingsPREP
30 minCOOK
30 minREADY
60 minPart chili, part pot pie, all Tex-Mex comfort.
A crust made from cornbread stuffing pressed into a pie plate holds a saucy filling of browned ground beef, sweet corn, and chili powder simmered in chicken broth with a splash of Worcestershire.
Cheddar cheese melts through the filling and bits of extra stuffing get stirred in for texture.
Serve it with a dollop of sour cream and your favorite salsa, and let the table fight over seconds.
Kitchen Tips
- Press the stuffing crust firmly and evenly into the pie plate. Thin spots crack and let the filling leak through.
- Let the pie rest for 5 full minutes after baking. It sets up and slices cleanly instead of collapsing into a sloppy mess.
- Use sharp cheddar for more punch. Mild cheddar melts fine but fades into the background against the chili powder.
Ingredients
Directions
- In large bowl, stir together 1 cup of the broth and egg until Add stuffing; toss to mix well.
- Grease 9-inch pie plate. Reserve ½ cup stuffing mixture; press remaining stuffing mixture on bottom and side of plate to form crust.
- To prepare filling: In 10-inch skiilet over medium heat, brown Spoon off fat. Add chili powder; cook 5 minutes more.
- Add remaining broth, corn and Worcestershire. Heat to boiIing. Reduce heat to low. Simmer 10 minutes. Remove from heat.
- Stir cheese and reserved stuffing mixture into beef mixture. Spoon into prepared plate. Bake at 350℉ (180℃) for 25 minutes or until hot. Let stand 5 minutes before serving. Serve with sour cream and salsa.
Comments
