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Cheddar Jalapeno Chili Pie

McCormick Kitchens

By: McCormick Kitchens

Made With:

Zatarain’s McCormick

From-scratch flavor on your table in 45 minutes? Yes, please. From the meaty, chili-seasoned filling to the fluffy Zatarain's® Cheddar Jalapeño Cornbread Mix topping, this meal has it all. 

Recipe Info

  • Prep Time:

    10m

  • Cook Time:

    35m

  • Ingredients:

    13

  • Servings:

    9

  • User Rating:

Ingredients

  • 1 pound lean ground beef
  • 1 cup finely chopped onion
  • 1 package McCormick® Chili Seasoning Mix
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (14 1/2 ounces) petite diced tomatoes, undrained
  • 1 can (8 ounces) tomato sauce
  • 1 cup frozen corn
  • 1/2 cup water
  • 1 box Zatarain's® Cheddar Jalapeno Cornbread Mix
  • 1 1/2 cups shredded Cheddar cheese, divided
  • 2/3 cup milk
  • 1 egg
  • 2 tablespoons thinly sliced green onions

Nutrition Information

(per serving)

  • Calories 406
  • Carbohydrates 49 g
  • Cholesterol 70 mg
  • Fiber 4 g
  • Protein 21 g
  • Sodium 973 mg
  • Total Fat 14 g

From-scratch flavor on your table in 45 minutes? Yes, please. From the meaty, chili-seasoned filling to the fluffy Zatarain's® Cheddar Jalapeño Cornbread Mix topping, this meal has it all. 

Key products

  1. Brown ground beef in large skillet on medium-high heat. Drain fat. Add onion; cook and stir 2 to 3 minutes or until translucent.
  2. Stir in Seasoning Mix, beans, tomatoes, tomato sauce, corn and water. Bring to boil. Reduce heat to medium; simmer 10 minutes.
  3. Meanwhile, stir Cornbread Mix, 1 cup of the cheese, milk and egg in large bowl just until moistened. Drop spoonfuls of batter over meat mixture. Cover. Cook on medium-low heat 15 minutes or until cornbread is cooked through.
  4. Sprinkle with remaining 1/2 cup cheese and green onions. Cover. Cook on low heat until cheese is melted.

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