Easy Cheesy Chili Pie Recipes

IMPOSSIBLY EASY CHILI PIE

Steps:

• Heat oven to 400°F. Spray 9-inch pie plate with cooking spray. In 10-inch skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until brown; drain. Stir in cut-up tomatoes, onion and chili seasoning mix. Spread in pie plate. Sprinkle with olives and cheese.
• In medium bowl, stir Bisquick mix, milk and eggs with wire whisk or fork until blended. Pour into pie plate.
• Bake 30 to 35 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before serving. Serve with sour cream, lettuce and chopped tomatoes.

IMPOSSIBLY EASY CHEESY CHILE PIE

Steps:

• Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray. Sprinkle chiles, cheese and cilantro in pie plate.
• In medium bowl, stir Bisquick mix, milk and eggs until blended. Pour into pie plate.
• Bake 25 to 30 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before serving. Serve with salsa.

SUNNY'S EASY BEEFY TEXAS CHILI

Steps:

• In a small bowl, mix the cumin, chile powder, oregano, pumpkin pie spice, 2 teaspoons salt and a few grinds of black pepper.
• In a large pot over medium heat, add the olive oil, beef cubes and half of the seasoning blend. Cook until the beef is browned on all sides but not cooked through, 5 to 7 minutes; remove with a slotted spoon to a plate. Add the onion, bell pepper, tomato paste, hot sauce, garlic and a pinch of salt to the pot. Cook, stirring, until everything turns a dark reddish brown, about 8 minutes.
• Add the ground beef and sprinkle over the remaining seasoning blend. Cook, stirring, until the beef is no longer pink, 5 to 7 minutes. Add the reserved beef chunks back to the pot along with the stock, wine or beer and cornmeal. Bring to a boil, then lower to a simmer and cook, partially covered and stirring occasionally, until the chili is thick and the liquid is reduced, 40 to 45 minutes.
• Spoon the chili into bowls and serve with sliced scallions, shredded cheese and tortilla chips.

CHEESY FRITOS CHILI PIE

Steps:

• Gather the ingredients.
• Heat a large skillet or dutch oven on medium high heat. Add the ground beef and garlic to the pan. Cook until the meat has browned completely. Use a spatula to crumble the meat as it cooks.
• Add the tomato sauce and spices to the cooked ground beef. Stir until combined.
• Add 1/4 cup of water. Turn the heat down to low, cover, and simmer for 1 hour. You can cook for less time if you are in a rush, but the flavor is best when cooked for an hour.
• Add the masa flour to the chili along with the can of diced tomatoes. Stir until combined and remove from the heat. Preheat the oven to 375 F.
• Press the crescent roll dough into the bottom of a 9x13-inch baking dish. Make sure there are no gaps from the perforated lines. Press the dough up about a 1/4-inch on the sides of the baking dish.
• Mix in 1/2 cup of the shredded cheese into the cooked chili. Pour the chili mixture over the crescent roll dough inside the baking dish. Place in the oven and bake for 20 minutes, until the center is bubbly and the edges are lightly browned.
• Top the casserole with the remaining shredded cheese and drizzle with the taco sauce. Bake for another 5 minutes, or until the cheese has melted.
• Remove the casserole from the oven and sprinkle with the crushed Fritos chips and the sliced green onion.
• Slice into squares and serve immediately!

SPEEDY CHILI POT PIE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Pour the turkey chili into a 9-inch pie dish. In a bowl, whisk together the corn bread mix, milk, and egg until slightly lumpy; spoon the corn bread batter on top of the chili.
• Bake in the preheated oven until the edges of the corn bread begin to brown and the center is set, 20 to 25 minutes. Sprinkle with Cheddar cheese and a dollop of sour cream.

CHEESY CHILI

Steps:

• In a large saucepan, cook the beef, onions and garlic until meat is no longer pink, breaking meat into crumbles; drain. Stir in the tomatoes, chiles and pepper; bring to a boil. , Reduce heat; simmer, uncovered, for 10-15 minutes. Stir in cheese until melted. Serve immediately. If desired, top with sour cream, jalapenos, tomatoes and cilantro. , Freeze option: Freeze cooled chili in freezer containers; it may be frozen for up to 3 months. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth or water if necessary.

CHILI CHEESE PIE

Steps:

• Mix egg, sugar, milk and cornbread mix.
• The box may call for less milk but a half cup makes the batter loose enough for this recipe.
• Butter your casserole dish and pour in batter. Set it aside.
• Mix onion, bell peppers, chickpeas, salsa, chili and half the cheese and spoon on top of the corn bread batter.
• Top with the rest of the cheese.
• Bake at 350 degrees for 30 minutes or until the cheese is browning and bubbling.

EASY CHEESY CHILI PIE

Steps:

• Spread chili onto bottom of 9-inch deep-dish microwaveable pie plate; top with VELVEETA.
• Mix egg, sour cream and muffin mix just until blended. Reserve 1 Tbsp. onions; stir remaining into batter. Spread over VELVEETA; cover with waxed paper.
• Microwave on HIGH 8 to 9 min. or until toothpick inserted in center of cornbread topping comes out clean, turning after 5 min. Sprinkle with reserved onions.

EASY CHEESY CHILI DIP

Steps:

• spread cream cheese at the bottom of a pie plate (I spoon out the package and throw in the microwave to make spreading easier).
• cover the cream cheese with a thin layer of shredded cheese-about 1/2 to 1 cup.
• pour the chili over the shredded cheese layer.
• top with remaining shredded cheese.
• microwave the layered dip until the cheese on top is fully melted-about 2 minutes.
• serve with tortilla chips or crackers.
• note-this recipe can be doubled and thrown together in a crock pot for larger amounts of people.

MEXICAN CHILI PIE

Steps:

• In a large skillet, cook the beef, onion and garlic over medium heat until no longer pink; drain. Add seasonings and tomatoes. Simmer, uncovered, for 20 minutes. Add green pepper. Spoon 2 cups into an ungreased 2-1/2-qt. shallow baking dish; top with half of the beans. Repeat layers. , For topping, combine dry ingredients in a large bowl. Stir in cheese. Combine buttermilk, egg and oil; stir into dry ingredients just until moistened. Spread over filling. , Bake at 450° for 15 minutes or until topping is lightly browned and filling is bubbly.

CHILI SHEPHERD'S PIE RECIPE BY TASTY

Steps:

• Make the chili: In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, and sauté until fragrant and softened, about 6 minutes. Add the ground beef and McCormick® Original Chili Seasoning, and stir with a wooden spoon to break up the ground beef into small pieces. Add the diced tomatoes and cook for 5 minutes, or until the beef is fully cooked through. Stir in the tomato sauce and salt, and cook for another 2 minutes, until thickened slightly. Add the canned kidney beans and mix until combined.
• Pour the ground beef mixture into a 9x13-inch baking dish, spreading evenly. Sprinkle the cheddar cheese on top.
• Make the mashed potatoes: Peel and quarter the potatoes. Place in a pot and cover with cold water by 1 inch. Bring to a boil over medium-high heat and cook until the potatoes are fork-tender, 20-30 minutes. Drain the potatoes and transfer to a large bowl.
• Add sour cream and melted butter to the bowl with the potatoes. Using an electric hand mixer on medium-low speed, whip the potatoes until smooth. Add the half-and-half, McCormick® Garlic Powder, white pepper, and salt, and mix on low speed until combined.
• Spread the mashed potatoes evenly over the chili.
• Turn the broiler on high. Broil the shepherd's pie for 10 minutes, or until the top is light golden brown. Serve warm.
• Enjoy!