Quantcast
Get breaking news alerts via email

Click here to manage your alerts
This Jan. 6, 2014 photo shows spicy sausage meatballs in Concord, N.H. (AP Photo/Matthew Mead)
Recipe: Tex-Mex meets classic comfort for Super Bowl grub
First Published Jan 29 2014 01:01 am • Last Updated Jan 30 2014 10:41 am

Most classic Super Bowl party grub generally can be classified one of two ways — spicy Tex-Mex or basic comfort. And since there’s already a lot of crossover between those categories, we decided to embrace them and create a Super Bowl party dish that combines the best qualities of both.

We drew our inspiration from shepherd’s pie and a Tex-Mex taco. The result is a casserole that starts with a layer of chili, then adds a layer of cornbread. After it has baked, the casserole gets finished with all the standard Super Bowl ingredients — guacamole, sour cream, shredded cheese and olives. You could even add some refried beans or shredded lettuce and pico de gallo.

At a glance

Chili cornbread pie

For the chili

1 1/2 pounds lean ground beef

1 large yellow onion, diced

3 cloves garlic, minced

1 (16-ounce) jar salsa

1 chipotle pepper, minced (from a can of chipotles in adobo)

2 tablespoons adobo sauce (from a can of chipotles in adobo)

1 tablespoon chili powder

1 teaspoon ground cumin

1 teaspoon smoked paprika

Salt and ground black pepper

For the cornbread

1 1/2 cups all-purpose flour

1 cup corn meal

3 tablespoons sugar

2 1/2 teaspoons baking powder

1 teaspoon kosher salt

1 1/4 cups milk

1 egg

1/2 cup (1 stick) unsalted butter, melted

3 scallions, sliced

1 cup frozen corn kernels, thawed (optional)

1/4 cup sliced pickled jalapenos, lightly chopped

For serving

1/2 cup guacamole

1/2 cup sour cream

1/2 cup shredded cheddar cheese

Heat the oven to 400 degrees. Coat a deep 9-by-9-inch pan with cooking spray.

In a large skillet over medium-high heat, cook the beef until browned, about 8 minutes. Add the onion, garlic, salsa, chipotle, adobo, chili powder, cumin and paprika. Bring to a simmer and cook for 10 minutes. Season with salt and pepper, then spoon the chili into the bottom of the prepared pan. Set aside.

To make the cornbread topping, in a large bowl stir together the flour, corn meal, sugar, baking powder and salt.

In a small bowl, whisk together the milk and the egg. Add the melted butter, whisking as you add it. Gently stir the liquid mixture into the dry mixture. Fold in the scallions, corn (if using) and jalapenos. Spoon the cornbread mixture over the chili and bake for 25 to 30 minutes.

Spoon into bowls and garnish with guacamole, sour cream and shredded cheese.

Start to finish » 50 minutes (20 minutes active)

Servings » 10

Nutrition information per serving » 400 calories; 170 calories from fat (43 percent of total calories); 19 g fat (10 g saturated; 0.5 g trans fats); 95 mg cholesterol; 37 g carbohydrate; 4 g fiber; 7 g sugar; 23 g protein; 850 mg sodium.

Join the Discussion
Post a Comment




Copyright 2014 The Salt Lake Tribune. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.

Top Reader Comments Read All Comments Post a Comment
Click here to read all comments   Click here to post a comment


About Reader Comments


Reader comments on sltrib.com are the opinions of the writer, not The Salt Lake Tribune. We will delete comments containing obscenities, personal attacks and inappropriate or offensive remarks. Flagrant or repeat violators will be banned. If you see an objectionable comment, please alert us by clicking the arrow on the upper right side of the comment and selecting "Flag comment as inappropriate". If you've recently registered with Disqus or aren't seeing your comments immediately, you may need to verify your email address. To do so, visit disqus.com/account.
See more about comments here.
Staying Connected
Videos
Jobs
Contests and Promotions
  • Search Obituaries
  • Place an Obituary

  • Search Cars
  • Search Homes
  • Search Jobs
  • Search Marketplace
  • Search Legal Notices

  • Other Services
  • Advertise With Us
  • Subscribe to the Newspaper
  • Access your e-Edition
  • Frequently Asked Questions
  • Contact a newsroom staff member
  • Access the Trib Archives
  • Privacy Policy
  • Missing your paper? Need to place your paper on vacation hold? For this and any other subscription related needs, click here or call 801.204.6100.