bar-s two-meat chili-cornbread pie
- Total Time: 00:50
- Total Servings: 10 servings Servings
-
Cost Per Serving:
$1.07 per serving
*Cost of ingredients may vary by location and seasonality
Ingredients:
- 1 pound lean ground beef
- 4 Bar-S Hot Smoked Sausage Links, cut into 1/2 inch slices
- 1 medium onion, finely chopped
- 1/2 medium green bell pepper, chopped
- 1 clove garlic, finely chopped
- 1 can (14.5 oz.) diced tomatoes, undrained
- 1 can (15 oz.) kidney beans, rinsed and drained
- 1/2 cup water
- 1 tablespoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 package (15 oz.) cornbread mix
- Milk, oil and eggs as called for on cornbread package
Directions:
- Heat oven to 400 F. Spray a 13×9-inch baking dish with nonstick cooking spray.
- In a 12-inch nonstick skillet, cook and stir ground beef, sausage slices, onion, bell pepper and garlic 7–9 minutes or until beef is no longer pink; drain. Stir in tomatoes, beans, water, chili powder, salt and pepper. Heat to a boiling. Pour mixture into baking dish.
- Meanwhile, stir together cornbread mix, milk, oil and egg as directed on package. Spread cornbread mixture evenly over top of chili.
- Bake 24–30 minutes or until toothpick inserted in center of cornbread comes out clean. Let stand 10 minutes before serving.
