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

50 minPara 4Nutri-Score C€
de @macy.blackwell8 importaciones0 veces cocinadas
Adaptar esta receta

lo que necesita

Ingredientes

4 personas
  • ground beef (browned and drained)Carne450 g
  • kidney beans (canned, drained)Despensa400 g
  • tomato sauce (canned)Despensa400 g
  • chili seasoning (one packet)Especias30 g
  • cornbread mix (one box, plus ingredients listed on the box)Panadería240 g
  • egg (for the cornbread batter)Lácteos1 pieza
  • milk (for the cornbread batter)Lácteos80 ml
  • sour cream (for topping)Lácteos120 g
  • cheddar cheese (shredded, for topping)Lácteos80 g
  • green onion (sliced, for topping)Frutas y verduras2 piezas

por ración

Nutrición

494kcal

Carbohidratos
44 g
Proteínas
26 g
Grasas
24 g
Adaptar utensilios

lo que usará

Utensilios

  • Sartén
  • Bol
  • Fuente de horno
  • Horno

paso a paso

Preparación

  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.
    Paso 1

  2. Fill the bowls

    • Spoon the chili into oven-safe bowls, filling them about two-thirds full.
    Paso 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.
    Paso 3

  4. Bake

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

  5. Serve

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