Chili Mac Pot Pie
Comfort food meets weeknight magic — spicy chicken chili mac topped with a cheesy jalapeño cornbread crust!
Details
|
|
| Cuisine |
American |
| Servings |
6-8 |
Ingredients
Main
| Ingredient |
Imperial |
Metric |
| Hot chicken sausage |
1 lb |
450 g |
| Lean ground chicken |
1 lb |
450 g |
| Chili Cheese Hamburger Helper® |
1 box (4.3 oz) |
1 box (122 g) |
| Chicken broth |
2 cups |
480 ml |
| Milk |
⅔ cup |
160 ml |
| Pinto beans, drained |
1 can (15.5 oz) |
1 can (440 g) |
| Fire-roasted tomatoes |
1 can (14.5 oz) |
1 can (411 g) |
| Corn, drained |
1 can (15.25 oz) |
1 can (432 g) |
| Yellow onion, diced |
1 medium |
1 medium |
| Green bell pepper, diced |
1 whole |
1 whole |
| Red bell pepper, diced |
1 whole |
1 whole |
| Jalapeño, diced |
1 whole |
1 whole |
| Sharp cheddar cheese, for topping |
½ cup |
60 g |
| Sour cream (optional) |
to taste |
to taste |
Cornbread Topping
| Ingredient |
Imperial |
Metric |
| Jiffy® cornbread mix |
1 box |
1 box |
| Buttermilk |
⅓ cup |
80 ml |
| Vegetable oil |
1 tbsp |
15 ml |
| Sharp cheddar cheese, shredded |
⅓ cup |
40 g |
| Jalapeño, diced |
1 whole |
1 whole |
Instructions
- Heat 1 tbsp oil in a skillet over medium heat. Sauté onion and peppers 5–7 minutes until soft.
- Add ground chicken and sausage, cook 7–10 minutes until browned.
- Stir in pasta, sauce mix, broth, milk, tomatoes, beans, and corn. Simmer 10 minutes, stirring occasionally, until pasta is al dente.
- Preheat oven to 400°F (200°C). Pour chili mac into a baking dish and top with cheddar.
- Mix cornbread with buttermilk, oil, cheese, and jalapeño. Spoon over chili mac.
- Bake 15–20 minutes until golden. Top with sour cream and extra cheese.
Nutrition
Approximate values per serving (7 servings).
|
Per Serving |
| Calories |
495 |
| Protein |
30g |
| Carbs |
50g |
| Fat |
18g |