Cheryl's Chili Pie

I was looking for a good chili pie/casserole here on Zaar and couldn't find exactly what I wanted. So, decided to put my own recipe together. This is the result. This pie is VERY mild so feel free to kick it up if you like it spicy. It came together very quickly, despite the long list of ingredients.

• Ready In: 1 hr 5 mins
• Serves: 8-10

Ingredients

• 1 (8 1/2ounce) box  Jiffy corn muffin mix
• 1⁄2 cup milk
• 1  egg
• 1  lb ground turkey
• 1  small onion, diced
• 2  tablespoons chili sauce
• 2  teaspoons chili powder
• 1  teaspoon cilantro, cooking base (Recaito)
• 1⁄2 teaspoon garlic powder
• 1 (15 ounce) can white beans, drained
• 1 (15 ounce) can black beans, drained
• 1 (15 ounce) can diced tomatoes, drained
• 4  ounces cream cheese, low fat, softened
• 1  cup monterey jack cheese, shredded
• 1  cup cheddar cheese, shredded

Directions

1. Mix Jiffy mix with 1/2 cup milk and 1 egg. Pour this mixture in the bottom of a greased 9 x 13 inch pan and spread it evenly.
2. Brown the ground turkey in a skillet along with the diced onion.
3. Sprinkle the turkey with chili powder and garlic powder as it is cooking.
4. Add the chili sauce, Cilantro cooking base, beans and tomatoes to the skillet.
5. Break the cream cheese into chunks and add it to the skillet mixture. Stir until completely blended.
6. Spoon the chili mixture evenly over the corn muffin mix in the pan. Add the shredded cheese to the top.
7. Bake at 350 for about 35 minutes.
8. * If you don't like Cilantro, leave it out. We really love it!