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Chili Pot Pies with Cornbread Topping
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Chili Pot Pies with Cornbread Topping

50 Min.Für 4Nutri-Score C€
von @macy.blackwell8 Importe0 Mal gekocht
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was Sie brauchen

Zutaten

4 Personen
  • ground beef (browned and drained)Fleisch450 g
  • kidney beans (canned, drained)Vorräte400 g
  • tomato sauce (canned)Vorräte400 g
  • chili seasoning (one packet)Gewürze30 g
  • cornbread mix (one box, plus ingredients listed on the box)Backwaren240 g
  • egg (for the cornbread batter)Milchprodukte1 Stück
  • milk (for the cornbread batter)Milchprodukte80 ml
  • sour cream (for topping)Milchprodukte120 g
  • cheddar cheese (shredded, for topping)Milchprodukte80 g
  • green onion (sliced, for topping)Obst & Gemüse2 Stücke

pro Portion

Nährwerte

494kcal

Kohlenhydrate
44 g
Eiweiß
26 g
Fett
24 g
Utensilien anpassen

was Sie verwenden

Utensilien

  • Bratpfanne
  • Rührschüssel
  • Auflaufform
  • Backofen

Schritt für Schritt

Zubereitung

  1. Cook the chili

    • Brown the ground beef in a frying pan, then drain the excess fat.
    • Add the kidney beans, tomato sauce and chili seasoning and stir to combine.
    • Simmer until the chili thickens slightly.
    Schritt 1

  2. Fill the bowls

    • Spoon the chili into oven-safe bowls, filling them about two-thirds full.
    Schritt 2

  3. Prepare the cornbread topping

    • Prepare the cornbread mix with the egg and milk according to the package directions.
    • Spoon the batter over the top of the chili in each bowl.
    Schritt 3

  4. Bake

    • Bake at 190 °C until the cornbread is golden brown and cooked through.
    Schritt 4

  5. Serve

    • Top with sour cream, cheese and green onion and serve hot.
    Schritt 5
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