Southwestern Recipes

Cheddar Jalapeño Chili Pie

From-scratch flavor on your table in 45 minutes? Yes, please. From the meaty, chili-seasoned filling to the fluffy Cheddar Jalapeño Cornbread Mix topping, this meal has it all. Top it off with a few dashes of our Cajun Hot Sauce for an extra hit of authentic heat.

Cheddar Jalapeno Chili Pie recipe

Prep: 10 min | Cook: 35 min | Yield: 9 servings


  • 1 pound lean ground beef
  • 1 cup finely chopped onion
  • 1 package McCormick® Chili Seasoning Mix
  • 1 (16 ounce) can kidney beans, rinsed and drained
  • 1 (14 1/2 ounce) can petite diced tomatoes, undrained
  • 1 (8 ounce) can tomato sauce
  • 1 cup frozen corn
  • 1/2 cup water
  • 1 box Zatarain's® Cheddar Jalapeño Cornbread Mix
  • 1 1/2 cups shredded Cheddar cheese, divided
  • 2/3 cup milk
  • 1 egg
  • 2 tablespoons thinly sliced green onions


  1. Brown ground beef in large skillet over medium high heat. Drain fat. Add onion; cook and stir for 2 to 3 minutes or until translucent.
  2. Stir in Seasoning Mix, beans, tomatoes, tomato sauce, corn and water. Bring to boil. Reduce heat to medium; simmer for 10 minutes.
  3. Meanwhile, stir Cornbread Mix, 1 cup of the cheese, milk and egg in a large bowl just until moistened. Drop spoonfuls of batter over meat mixture. Cover. Cook over medium low heat for15 minutes or until cornbread is cooked through.
  4. Sprinkle with remaining 1/2 cup cheese and green onions. Cover. Cook over low heat until cheese is melted.


Substitution Tip: Use 2 tablespoons chili powder, 1 teaspoon ground cumin and 1 teaspoon salt in place of the Chili Seasoning Mix.

Serving Suggestion: Add a final hit of heat with Zatarain’s® Cajun Hot Sauce before serving.


Per serving: Calories 406 Total Fat 14g Cholesterol 70mg Sodium 973mg Carbohydrates 49g Fiber 4g Protein 21g


Recipe and photo used with permission from: McCormick McCormick

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