Cheddar Jalapeño Chili Pie


  • 1 pound lean ground beef
  • 1 cup onion (finely chopped)
  • 1 package chili seasoning mix
  • 1 (16 ounce) can kidney beans (rinsed and drained)
  • 1 (14½ ounce) can petite diced tomatoes (undrained)
  • 1 (8 ounce) can tomato sauce
  • 1 cup frozen corn
  • ½ cup water
  • 1 box Zatarain’s® Cheddar Jalapeño Cornbread Mix
  • 1½ cups shredded Cheddar cheese (divided)
  • 2/3 cup milk
  • 1 egg
  • 2 tablespoons green onions (thinly sliced)


Brown ground beef in large skillet on medium-high heat. Drain fat. Add onion; cook and stir 2-3 minutes or until translucent.

Stir in seasoning mix, beans, tomatoes, tomato sauce, corn and water. Bring to boil. Reduce heat to medium; simmer 10 minutes.

Meanwhile, stir cornbread mix, 1 cup of the cheese, milk and egg in large bowl just until moistened. Drop spoonfuls of batter over meat mixture. Cover. Cook on medium-low heat 15 minutes or until cornbread is cooked through.

Sprinkle with remaining ½ cup cheese and green onions. Cover. Cook on low heat until cheese is melted.

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