Cornbread-topped Beef and Chorizo Pot Pie

Coastal Living
Cornbread-topped Beef and Chorizo Pot Pie Recipe
Photo: Jennifer Davick; Styling: Lydia Degaris Pursell

Cornbread-topped Beef and Chorizo Pot Pie is reminiscent of a tamale pie. This hearty pot pie is topped with a cheesy cornbread topping.

Makes 6 to 8 servings


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2 tablespoons chili powder
2 teaspoons ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon salt
1 (1-pound) boneless chuck roast, cut into 1/2-inch cubes
2 tablespoons canola oil, divided
8 ounces fresh chorizo sausage, casings removed
1 onion, chopped
2 garlic cloves, minced
2 cups beef broth
2 (14.5-ounce) cans diced tomatoes
2 (15-ounce) cans black beans, drained and rinsed
1 red bell pepper, chopped
1/4 cup tomato paste


Prep: 35 Minutes
Cook: 1 Hour, 10 Minutes

1. Combine first 4 ingredients in a small bowl. Sprinkle beef with 2 tablespoons spice mixture.

2. Heat 1 tablespoon oil in a large Dutch oven over medium-high heat; add half of beef and cook, stirring occasionally, 6 minutes or until well browned. Transfer beef to a plate. Repeat with remaining beef.

3. Add remaining 1 tablespoon oil to Dutch oven. Crumble chorizo, and cook 5 minutes or until browned. Add onion and garlic; cook, stirring occasionally, 5 minutes or until vegetables are softened. Stir in remaining spice mixture. Add broth and beef, and bring to a boil. Reduce heat, cover, and simmer 45 minutes or until beef is tender.

4. Stir in tomatoes, black beans, bell pepper, and tomato paste, and return to a boil. Reduce heat and simmer, uncovered, about 15 minutes or until chili is slightly thickened and bell pepper is tender.

5. Meanwhile, preheat oven to 400°. Transfer chili to a lightly greased 13- x 9-inch baking dish. Spoon Cornbread Topping over chili, and place baking dish on a baking sheet. Bake 20 minutes or until topping is browned.

Created date

October 2013