Chili and cornbread bake

Lynn Socko

By
@lynnsocko

This tastes kind of like a cheesy tamale! I came up with this as another way to use leftover chili.


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Comments:

Serves:

4-6

Prep:

20 Min

Cook:

30 Min

Method:

Bake

Ingredients

spicy cornbread batter - see link
chili, leftover or store bought
1 c
cheddar, shredded
1 c
pepperjack or monterry jack, shredded
2
russet potates, sliced into thin rounds
1 Tbsp
olive oil
1 tsp
mrs. dash southwest chipolte

Directions Step-By-Step

3
Wash or peel potatoes, slice VERY thin rounds, toss in bowl with about a tablespoon of olive oil and season with Mrs. Dash.
4
Spray 9x11 baking dish, or equal size cast iron skillet with non stick cooking spray.
Layer potatoes on bottom,
Sprinkle with cheddar,
Pour chili on top of cheddar evenly,
Sprinkle with pepperjack cheese,
Pour cornbread batter over top.
5
Bake on 400° for 30 min or till cornbread is golden brown.
Let cool for about 10 min. Cut and serve upside down, garnish with sour cream, more cheese, pico de gallo, or salsa.

About this Recipe

Course/Dish: Beef, Other Breads, Chili
Main Ingredient: Beef
Regional Style: Mexican
Hashtags: #cornbread, #cheesy