I don’t know what to call this. I’m hoping to make my mind up by the time I finishing writing this post.
Husband says not to call it a casserole but he is predisposed to hate anything called a casserole because of some canned salmon concoction he used to have to eat on Good Friday. He says to call it a pie.
So maybe I will.
Now do I call it taco, chili or Mexican pie? I used taco seasoning and chili beans so it could really go either way. And Mexican kind of sums it up.
I’ll go google it and see what else is out there…
ALL OF THE ABOVE.
I still don’t know what I’m calling this but I can tell you how I came to make it. I've seen the ones that have the cornbread on the top and I was kinda thinking of trying to make one but then I thought it’d be easier to serve if the cornbread was on the bottom. And then I got to thinking about how good cornbread is in salad (no, really, it is! try it!) and thought of doing something really creamy on the top so if I topped everything with lettuce and tomato it could eat sort of like a big taco salad. But with cornbread instead of a tortilla shell.
Anyway! Here it is! When you serve this, you have GOT to mound it with loads of shredded lettuce, diced tomatoes and chopped onions because it is SO good like that! As I ate this piece I kept adding the veggies so that I got some in every bite. Just trust me.
Chili Cornbread Pie (I literally just decided that as I typed it)
1 7.5-ounce (6-serving) box cornbread or corn muffin mix
Ingredients needed to prepare the cornbread
1 pound ground beef
1 small onion, diced
Salt, pepper & garlic powder
1 1-ounce package taco seasoning
1 15.5-ounce can chili beans*, undrained
1 cup sour cream
2 cups finely shredded cheddar cheese
Shredded lettuce, diced tomatoes and chopped onions (optional)
Prepare cornbread batter per manufacturer’s instructions and pour into a greased 8x8 baking dish. Bake cornbread for 10 minutes at 400 degrees then remove from oven.
Meanwhile, brown ground beef and onion in a medium skillet; season with salt, pepper & garlic powder. Once meat is cooked through, drain fat if necessary. To meat mixture add taco seasoning and undrained chili beans and stir well. Continue cooking until simmering then spread chili evenly over partially cooked cornbread.
Combine sour cream and 1 cup of cheddar cheese and mix well. Spread sour cream mixture evenly over chili. Start by evenly placing dollops on top of chili then the heat from the chili will make it easier to spread.
Top sour cream mixture with remaining cheddar cheese then continue baking at 400 degrees for 10 minutes or until cheese is melted.
Top each serving with shredded lettuce, diced tomatoes and chopped onions to serve.
*Chili beans are just pinto beans with chili seasoning. If you can’t find chili beans, just use a can of your favorite beans.