For a cozy, satisfying dinner that warms you from the inside out, try this classic Mexican chili pie. It’s simple to prepare, packed with flavor, and a hit with both kids and adults—perfect if you enjoy taco-style casseroles.
Known by some as Mexican pie, this hearty chili pie combines seasoned ground beef, beans, cornbread, and cheese into an easy one-pan meal. It’s a go-to for taco night, potlucks, or any evening you want comforting, family-friendly food.
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This recipe is excellent on a cold night when you want comfort food that’s both filling and simple. I first tasted chili pie at a church potluck and immediately asked for the recipe. It’s since become a family favorite—easy enough for weeknights and tasty enough to bring to gatherings.
Easy Mexican Pie Ingredients
This dish works well as a make-ahead meal and only requires a large skillet to brown the beef and a 9×13 pan for baking.
Ingredients you will need:
- 1 lb ground beef
- 2 cups shredded cheddar cheese
- 1 egg
- 1/3 cup milk
- 1/2 onion, chopped
- 1 box cornbread mix (Jiffy works well)
- 2 cans chili beans, drained (or black beans if preferred)
- 1 package Chili-O seasoning mix or taco seasoning
Mexican chili pie makes plenty to share, so it’s perfect for potlucks or for bringing to new parents. It’s also a fun twist for taco Tuesday when you want something different but still familiar.
How to make Mexican Pie
Preheat the oven to 350°F (175°C). In a 9×13 baking dish, stir together the cornbread mix, egg, and milk and set aside.
In a skillet over medium-high heat, brown the ground beef with the chopped onion until the meat is cooked through. Drain any excess fat if needed. Stir the drained chili beans and seasoning mix into the cooked meat until well combined.
Pour the beef-and-bean mixture evenly over the uncooked cornbread batter in the baking dish. Sprinkle the shredded cheddar cheese over the top.
Bake for about 30 minutes at 350°F, until the cornbread is cooked through and the cheese is melted and bubbly. The aroma of cornbread, seasoned beef, and melted cheese makes this dish irresistible.
Prep Your Chili Pie Toppings
While the pie bakes, prepare your favorite toppings. Think of this as baked chili, so classic chili or taco toppings work great.
I like adding fresh ingredients for texture and brightness—those finishes really lift the dish.
Optional toppings:
- Avocado or guacamole
- Sour cream
- Green onions
- Tomatoes
- Green chiles
- Cilantro
- Black olives
- Hot sauce or sriracha
This casserole reheats wonderfully and often tastes even better the next day. Cover leftovers and refrigerate, or pack portions for weekday lunches.
Try this as a make-ahead option for busy weeks—Mexican-style casseroles keep well and make excellent lunches for several days.
I hope you enjoy this recipe as much as my family does. For a change, next time you can experiment with a baked burrito casserole or crescent roll beef empanadas made with similar flavors.
Mexican Chili Pie Recipe
Equipment
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PYREX 3QT Glass Baking Dish
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Frenchs Chili Mix or similar seasoning packets
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Jiffy Corn Muffin Mix (or similar)
Ingredients
- 1 Box Jiffy Corn Bread Mix
- 1 Egg
- 1/3 C Milk
- 1 lb Ground Beef
- 1/2 Onion
- 2 Cans Chili Beans, drained not rinsed
- 1 pkg Chili-O Seasoning Mix, or similar
- 2 Cups Shredded Cheddar Cheese
- Optional toppings: sour cream, tomatoes, green onions, avocados, black olives
Instructions
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1. In the bottom of a 9×13 pan, stir together cornbread mix, egg, and milk; set aside.
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2. Brown the ground beef with the chopped onion in a skillet.
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3. Stir drained chili beans and seasoning mix into the cooked meat.
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4. Pour the beef-and-bean mixture over the uncooked cornbread batter.
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5. Top with shredded cheddar cheese.
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6. Bake at 350°F for 30 minutes, until cornbread is set and cheese is melted.
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7. Garnish with your favorite toppings, such as sour cream, avocado, green onions, or tomatoes.
Notes
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
Additional Info
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*Post updated from 2019