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

50 minPorcje: 4Nutri-Score C€
od @macy.blackwell8 importówugotowano 0 razy
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Składniki

4 osoby
  • ground beef (browned and drained)Mięso450 g
  • kidney beans (canned, drained)Spiżarnia400 g
  • tomato sauce (canned)Spiżarnia400 g
  • chili seasoning (one packet)Przyprawy30 g
  • cornbread mix (one box, plus ingredients listed on the box)Piekarnia240 g
  • egg (for the cornbread batter)Nabiał1 kawałek
  • milk (for the cornbread batter)Nabiał80 ml
  • sour cream (for topping)Nabiał120 g
  • cheddar cheese (shredded, for topping)Nabiał80 g
  • green onion (sliced, for topping)Warzywa i owoce2 kawałki

na porcję

Wartości odżywcze

494kcal

Węglowodany
44 g
Białko
26 g
Tłuszcz
24 g
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Przybory

  • Patelnia
  • Miska
  • Naczynie żaroodporne
  • Piekarnik

krok po kroku

Przygotowanie

  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.
    Krok 1

  2. Fill the bowls

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

  4. Bake

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

  5. Serve

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