Fiesta Chili Cornbread Pie Food

CHILI PIE WITH CORNBREAD CRUST

Steps:

• Preheat oven to 400°F.
• In oven-safe 12-inch skillet, heat 1 tablespoon oil on medium. Add beef; cook 3 minutes or until browned, breaking up meat. With slotted spoon, transfer beef to bowl; discard excess fat. To same skillet, add onion and peppers; cook 7 minutes, stirring. Add garlic, chili powder and chipotle chile. Cook 2 minutes, stirring. Return beef to skillet. Stir in tomatoes, beans and 1/2 teaspoon salt. Cook 3 minutes or until mixture is hot. Remove from heat.
• Meanwhile, whisk cornmeal, flour, baking powder and 1/4 teaspoon salt. In separate bowl, whisk egg, milk and remaining 3 tablespoons oil; add to cornmeal, stirring to combine. Fold half of serrano chiles into batter. Pour over beef mixture, spreading to cover. Dot top with remaining serranos.
• Transfer skillet to oven. Bake 25 minutes or until toothpick inserted into topping comes out clean. Let stand 10 minutes. Garnish with cilantro.

CHEESY CORNBREAD PIE

Steps:

• Preheat oven to 400 degrees F. Grease a 9-inch pie dish with cooking spray or butter; set aside.
• To make the taco beef, heat the oil in a medium skillet over medium heat, then add the beef and taco seasoning and stir to combine. Cook, stirring to break up the beef, until browned and cooked through, about 6-8 minutes. Remove from heat and set aside.
• To prepare the cheddar sweet corn, in a medium bowl, stir to combine the milk, egg, 1 cup corn kernels, shredded cheddar, shredded monterey jack, breadcrumbs and sliced scallions; set aside.
• For the panko cheese topping, in a small bowl, stir to combine the panko, melted butter, cheddar cheese, monterey jack cheese, salt and pepper; set aside.
• To make the cornbread, in a large bowl, stir to combine the cornbread muffin mix, eggs, milk, cream style corn, corn kernels and scallions. Pour half of the batter into the pie plate, then top with 1/2 cup shredded cheddar cheese and 1/2 cup shredded monterey jack cheese. Pour remaining batter over and top with sliced jalapenos and another layer of 1/2 cup shredded cheddar cheese and 1/2 cup shredded monterey jack cheese.
• Bake for 5 minutes, then top the pie with the taco beef, then the cheddar sweet corn, then the panko cheese topping. Bake until the pie is set and the top is golden and crisp, about 35-40 minutes.
• Let cool 15 minutes then slice into wedges to serve.

FIESTA CHILI CORNBREAD PIE

Steps:

• CORN BREAD CRUST:.
• Coat two 10-inch round baking pans lightly with oil and line bottoms with cooking parchment.
• Combine the muffin mix, corn, milk, and eggs in a large mixing bowl; mix well.
• Spoon half of batter into each of the pans.
• Bake for 20 min; cool in pans on wire rack for 10 minutes.
• Invert each crust onto a serving platter.
• FILLING:.
• Heat the Chili in a saucepan over medium heat till hot.
• Spread the Chili evenly over the prepared crusts.
• Sprinkle with cheddar cheese, Monterey Jack cheese, green onions, and ripe olives.
• Garnish with sour cream.
• Cut into 8 wedges.

FIESTA CHILI

Steps:

• 1. Brown the beef, pork and chorizo in a nonstick skillet. Drain off the fat.
• 2. Heat oil in a heavy pot over low heat; cook onions, garlic, and bell peppers for 15 minutes or until tender. Stir in the next 9 ingredients; cook 2 to 3 minutes to mellow the flavors.
• 3. Add jalapeños, tomatoes, tomato sauce, beans, and the browned meats. Heat through. Add beer, then simmer 15 minutes, stirring once or twice. Season with salt. Serve with grated cheese, if desired.

SUPER FAST CHILI CORNBREAD PIE

Steps:

• PREHEAT oven to 400°F Grease 13 x 9-inch baking dish.
• COOK turkey in large skillet over medium-high heat until turkey is no longer pink; drain. Stir in chili seasoning, tomato sauce, corn, beans, 3/4 cup evaporated milk and chilies. Bring to a boil, reduce heat. Simmer for 5 minutes, stirring occasionally. Pour mixture into prepared baking dish.
• COMBINE corn muffin mix, remaining 3/4 cup evaporated milk and eggs in medium bowl; stir until just moistened. Spread mixture over meat filling.
• BAKE for 15 to 20 minutes or until lightly browned. Let stand for 10 minutes before serving.
• Serving suggestion: Serve with chopped avocado, sour cream and salsa.

CHILI CORNBREAD PIE

Steps:

• Preheat oven to 375°.
• Combine the first five ingredients in a 9x13 baking dish.
• Combine the next four ingredients in a bowl, using a fork to make sure everything is well mixed.
• Add the skin milk and oil to the dry mixture.
• Pour the batter over the bean mixture.
• Bake for 30 minutes.

FIESTA PIE WITH CHIPOTLE CORNBREAD TOPPING

Steps:

• Cornbread Topping: Mix the milk, egg, sour cream, melted butter and chilies in a bowl. Add the corn muffin mix and stir until just combined.
• Fiesta Pie: Brown the ground beef stirring until crumbly; drain and set aside. In the same pan, cook the bell pepper, onion, and garlic until tender.
• In a medium bowl, stir together beef, vegetables, salsa, corn and taco seasoning mix. Spoon into an 8x8 baking dish. Spoon the cornbread mixture over the top.
• Bake at 375º for 30-40 minutes or until a toothpick inserted in the cornbread comes out clean. Sprinkle the Cheddar cheese over the cornbread and place back in oven for 5-10 minutes or until cheese is melted.
• Cook's Note ~ The corn bread topping can also be made into muffins. Fill muffin tins half full and bake at 375º for 15 minutes.

CHILI CORNBREAD SKILLET PIE

Steps:

• Heat a large skillet.
• Brown ground beef.
• Add garlic, onion, green pepper, chili powder and cumin.
• Add tomato sauce and chili beans.
• Cook for 10 minutes and top with cornmeal topping.
• Preheat oven to 350 degrees F.
• For the topping------------.
• Combine cornmeal, sugar and salt in a saucepan.
• Pour reserved corn liquid into a measuring cup and add enough water to make 2 3/4 Cups.
• Whisk liquid into cornmeal.
• Add corn.
• Stir over medium high heat until mixture is thick and starts to boil, about 10 minutes.
• Let cool for 15 minutes and mix in eggs.
• Spread on top of chili and bake for 40 minutes.

MEXICAN FIESTA GREEN CHILE CORNBREAD

Steps:

• Preheat oven to 350*F.
• Heat the oil in a 9-10 inch cast iron skillet or baking pan in oven.
• In a large bowl, sift cornmeal, flour, baking powder, sugar and salt. Add remaining ingredients to the bowl; stir mixture together.
• Remove the hot pan from the oven; pour in batter.
• Bake 25 minutes or until the cornbread is golden brown and the edges begin to pull away from the sides of the pan.
• Cool 5 minutes before cutting.
• Enjoy!