Easy Chili Cornbread Skillet is a tasty meal that won’t break the bank, but will leave everyone full and satisfied. The chili cornbread skillet is a great meal to fix for tailgating parties, a quick supper, or to freeze and thaw out later when you’re in a hurry. If you’re watching your waistline, you can use lean ground beef, or ground turkey.
If you’re looking for a meal that will fill up your family and cost less than $15, you’ve found the right blog post.
I try to make foods that are not too expensive and that are going to fill up everyone’s tummies. I have two growing boys, besides my husband, and it’s not always easy to keep those guys full.
If you’re having a tailgate party, or a few friends over, this is a great meal to fix, as well. You can cut it into pie sections and share some with everyone.
Plus, it’s a piece of cake to make.
Full recipe and printable instructions listed below.
If you’re wanting to save some money on meat, check out Zaycon Fresh.
If you haven’t heard about Zaycon Fresh, check it out. It’s similar to buying in a co-op. You have to order in advance, and in bulk. But, because so many people order (and they exceed industry standards in repeat customers) they are able to drive the prices down.
Zaycon Fresh comes to your city and delivers the meat at specified times during the week. You pull up in your car, open your trunk, and the driver sets down a sheet to protect your car. He puts the order in the trunk (or wherever you want it) and you’re done! You don’t even have to get out of the car. That’s my kind of shopping.
Zaycon Fresh’s prices are very competitive, and if money is really tight, you can even help the driver pass out food and earn discounts on your next order of meat. I love that idea! Zaycon Fresh offers ground beef, chicken, hot dogs, steak, pork, turkey, salmon, breaded chicken, you name it.
Ok, let’s get started.
Cook the beef, onion, and garlic in a cast iron skillet until brown. Drain the grease off.
This is a meal that you can also use lean ground beef, or lean ground turkey and it will taste just as delicious.
Pour the chili beans in chili sauce on top of the ground beef, mix it up, and set aside.
Cut the green and red bell peppers into strips.
Grease the bottom of your cast iron skillet with butter or non-stick spray. Next, line the green and red bell peppers along the bottom.
Gently pour the beef and bean mixture into the skillet and spread it out evenly. Did I ever tell you I love my cast iron skillet? It is so versatile. It can go right from the stovetop to the oven. Click here if you’re looking for one.
Next, add the two packages of cornbread to a medium-sized bowl. Add the eggs and milk and mix it up. Pour it gently on top of the meat mixture and spread it out.
Bake in the oven at 350-degrees for approximately 25-30 minutes. The cornbread will be toasty brown on top. A cake tester or knife should come out clean when it’s done.
Once it’s cooked, take a knife and loosen the edges of the cornbread so it will flip over easily.
Let it cool for about 10 minutes.
Slide a knife around the edges one more time to make sure the cornbread isn’t stuck to the sides of the skillet.
Take a plate that is larger than the skillet and place it upside down over the top. Very carefully, and with pot holders, flip the cornbread skillet meal over onto the plate – holding the two together (just like you would flip over a pineapple upside down cake). It should slide right out.
Top it with shredded cheddar cheese and serve! It’s enough to feed 4 people, fill them up, and have a little bit of leftovers.
For more delicious recipes:
- 1 pound ground beef
- 1 tsp. garlic (minced)
- 1/4 cup onion (diced)
- 1 - 15.5 oz. can chili beans in chili sauce
- 1 tsp. chili powder
- 1/2 red bell pepper
- 1/2 green bell pepper
- 2 - 8.5 oz. boxes corn muffin mix
- 2 eggs
- 2/3 cup milk
- 1/2 cup sharp cheddar cheese (shredded)
- Preheat oven to 350-degrees.
- Add the ground beef, onion, and garlic to a skillet and cook until brown and done.
- Drain the grease off of the beef mixture and add to a medium sized bowl.
- Add the beans to the beef mixture and stir. Set aside.
- Spray a cast iron skillet with non-stick spray or wipe with butter.
- Slice the green and red bell peppers into strips and line the bottom of a cast iron skillet.
- Gently pour the beef over the bell peppers.
- In a medium sized bowl, mix the two boxes of corn muffin mix, eggs, and milk.
- Gently pour the corn muffin mix over the meat mixture.
- Bake for approximately 30 minutes or until cornbread is done (cake tester will come out clean).
- Let it cool for about 10 minutes.
- Slide a knife around the edge of the skillet to make sure the cornbread isn't stuck to the sides.
- Place a larger plate over the cast iron skillet and invert the cornbread chili meal.
- Sprinkle with cheese and serve.