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Jiffy Cornbread Chili Pie Casserole

Jiffy cornbread chili pie casserole layers a thick, savory beef and bean chili filling under a golden Jiffy cornbread topping. Bake it in a 9x13-inch dish until a toothpick comes out clean, then rest for 10 minutes before serving.
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Prep Time 15 minutes
Cook Time 43 minutes
Resting 10 minutes
Total Time 1 hour 8 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

For the chili filling
  • 1 tbsp vegetable oil
  • 1 yellow onion medium, chopped
  • 1 lb ground beef 85% lean
  • 2 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1 can (15 oz) kidney beans drained and rinsed
  • 1 can (14.5 oz) diced tomatoes
  • 1 can (8 oz) tomato sauce
For the cornbread topping
  • 2 box (8.5 oz) Jiffy Corn Muffin Mix
  • 2 eggs large
  • 0.67 cup milk

Equipment

  • 1 9x13 inch baking dish

Method
 

Make the chili filling
  1. Heat the vegetable oil in a large skillet over medium heat, add the onion, and cook for 4 to 5 minutes until softened.
  2. Add the ground beef and cook, breaking it into small pieces, for 6 to 8 minutes until no longer pink and it reaches 160°F.
  3. Drain excess fat.
  4. Stir in the chili powder, cumin, garlic powder, and salt.
  5. Add the kidney beans, diced tomatoes, and tomato sauce.
  6. Bring the mixture to a simmer and cook uncovered for 8 to 10 minutes, stirring occasionally, until thickened.
Assemble and bake
  1. Preheat the oven to 400°F.
  2. Grease a 9x13-inch baking dish.
  3. Spread the chili filling evenly in the prepared dish.
  4. In a medium bowl, stir together the corn muffin mix, eggs, and milk just until combined.
  5. Spread the batter evenly over the chili.
  6. Bake for 20 to 25 minutes until the cornbread is golden and a toothpick inserted into its center comes out clean.
  7. Let the casserole rest for 10 minutes before serving.

Notes

For a tender cornbread topping, stir the batter just until combined. Refrigerate leftovers for 3 to 4 days or freeze for up to 3 months.