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Chili Pot Pies with Cornbread Topping
Plat

Chili Pot Pies with Cornbread Topping

50 minPour 4Nutri-Score C€
par @macy.blackwell8 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

4 personnes
  • ground beef (browned and drained)Viandes450 g
  • kidney beans (canned, drained)Épicerie400 g
  • tomato sauce (canned)Épicerie400 g
  • chili seasoning (one packet)Épices30 g
  • cornbread mix (one box, plus ingredients listed on the box)Boulangerie240 g
  • egg (for the cornbread batter)Produits laitiers1 morceau
  • milk (for the cornbread batter)Produits laitiers80 ml
  • sour cream (for topping)Produits laitiers120 g
  • cheddar cheese (shredded, for topping)Produits laitiers80 g
  • green onion (sliced, for topping)Fruits et légumes2 morceaux

par portion

Nutrition

494kcal

Glucides
44 g
Protéines
26 g
Lipides
24 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Poêle
  • Saladier
  • Plat allant au four
  • Four

pas à pas

Préparation

  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.
    Étape 1

  2. Fill the bowls

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

  4. Bake

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

  5. Serve

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