For a delicious home-cooked dinner that will warm you up from head to toe, look no further than this Mexican chili pie. It’s easy to make, hearty, and kid-approved!
One of my favorite meals to make in the fall is this chili pie, or as it was called when I was growing up, Mexican pie.
However you say it, this is the meal you want on a cold night. Unless you want my other favorite, buffalo chicken mac & cheese, which is also a solid choice.
I first had chili pie as a child when one of our church members would bring it to potluck dinners. I loved it so much that when I moved into my own place I asked for the recipe.
I’ve been meaning to share it forever so here it is!
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Make this Easy Mexican Chili Pie
I’m all about easy meals and this one really couldn’t get any easier. It’s great as a make-ahead meal, quick to throw together on a weeknight or perfect for game day.
And this chili pie is big enough to share so bring it to a potluck dinner or to a family with a new baby. It’s so good!
Looking for something a little lighter? Try this low-carb sausage kale soup!
I love one-pan meals and this one is especially easy because you can mix up the corn bread right in the pan you cook in. Aside from the skillet used to brown the meat, this is the only pan you need!
And this is one of those meals that fills the whole kitchen with delicious aromas. There’s nothing like the smell of a hearty meal, you know?
The combination of cornbread, the beef mixture and chili seasoning is enough to make your mouth water.
Prep Your Chili Pie Toppings
While the pie is in the oven, chop up whatever toppings you like. We think of this meal as baked chili so really, whatever you like on chili works great!
Some ideas are avocados, sour cream, tomatoes, green onions, cilantro, and black olives. Sriracha is a staple for my husband, but your favorite hot sauces would taste great too!
This is kid-approved in our house and I love making it because we always have leftovers!
Chili pie is one of those meals that tastes just as good reheated. In fact, sometimes I like it even more the second day.
Check out my post on the best food storage containers for meal planning and use this as a make-ahead meal for lunch all week.
I hope you enjoy it as much as we do!
- 1 Box Jiffy Corn Bread Mix
- 1 Egg
- 1/3 C Milk
- 1lb Ground Beef
- 1/2 Onion
- 2 Cans Chili Beans (drained not rinsed)
- 1 pkg Chili-O Seasoning Mix (or similar)
- 2 Cups Shredded Cheddar Cheese
- Optional toppings:
- Sour Cream
- Green Onions
- Black olives
1. In the bottom of a 9x12 pan, stir together corn bread mix, egg and milk and set aside.
2. Brown the meat and onion
3. Stir beans and seasoning mix into cooked meat
4. Pour mixture over uncooked cornbread mix
5. Top with cheese
6. Bake for 30 minutes on 350 degrees
7. Garnish with your favorite toppings (sour cream, avocados, green onions, tomatoes).
This meal is great for make-ahead meals and leftovers!
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Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 481Total Fat: 21gSaturated Fat: 9gTrans Fat: 0gSodium: 1198mgCarbohydrates: 44gFiber: 7.7gSugar: 7.7gProtein: 28.1g