Taco Pie
"A one stop meal, all you need is a salad. This casserole has evolved through out the years, depending on who's eating it and suggestion they have made. Very kid friendly and will become one of your repeats. Enjoy"
- Ready In:
- 45mins
- Ingredients:
- 14
- Serves:
-
6
ingredients
- 1 lb ground chuck
- 1 small diced onion
- 2 minced garlic cloves
- 1⁄2 - 1 cup of your favorite salsa
- 1 (1 1/4 ounce) package taco seasoning
- 1 (15 ounce) can corn, drained
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (2 1/4 ounce) can of sliced black olives
- 1 (4 ounce) can diced green chilies
- 2 (6 ounce) packages cornbread mix
- 2 cups Mexican blend cheese, divided
- 1⁄3 cup sour cream
- 1⁄4 cup water
- salt
directions
- Brown ground chuck with diced onion and garlic drain if needed.
- add taco mix as directed on package, mix well.
- add the corn, black beans, sliced olives and salsa. Add the water if it's too dry.
- add salt to taste if needed.
- When all is mixed well set aside and let cool a bit.
- Mix one package of corn bread mix as directed, adding the 1/3 cup of sour cream, spread in a 9x13 baking dish.
- In cooled beef mixture mix in 1 cup of cheese, pour mixture over corn bread batter in baking dish.
- Mix second package of corn bread mix as directed, add the remaining cup of cheese and the green chili(I have added bits of sun dried tomatoes to this, makes it pretty), spread on top of meat mixture.
- Bake at 350 degrees for 25 to 30 minutes or until done.
- Serve with extra sour cream and cheese, a nice salad and dinner is done.
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Reviews
-
This was so easy to make. I had most of the ingredients already (I used some hamburger I had sealed when it was on sale). I took your suggestion and added the sundried tomatoes to the top layer of cornbread. I omitted the water. I used 2 jiffy cornbread mixes (8.5 oz each). I baked the bottom layer of cornbread for 8 minutes before adding the meat mixture and the top layer of cornbread. This taco pie was absolutely delicious. What a wonderful idea and recipe. Thank you for posting this inexpensive, easy and tasty recipe. I highly recommend that others try this recipe! -
Love this recipe! Made for lunch today (halved the recipe). Didn't need to add water, as there were plenty of water vegetables in the recipe. Did have to bake a little longer (I think my oven is off a bit). Served this on it's own as lunch. Thnx for posting, Lee. Made for Fall 2008 PAC. -
We enjoyed this. I will have to find a way to use less liquid next time, because it took longer for the cornbread on top to set. But super tasty! Oh and I used ground turkey, which I don't usually love, but tasted great in this!
RECIPE SUBMITTED BY
I'm a recently retired nurse looking forward to cooking whatever my heart desires. Being from NM I do a lot of southwestern cooking and love spice. I am always ready to try a new recipe, especially if it is unusual to me, like from another country, or ingredients we wouldn't normally eat.
I have three children, one son and two daughters. My son, the oldest, lives here in town and has two daughters.
My middle daughter lives in Washington state and has three children.
My youngest daughter Lisa lives in Chico Ca and has recently become a diabetic. She has 5 boys and one girl. The twins are 19 yrs old and live with me. They too like to cook and will eat anything I put in front of them. My granddaughter is married and has 3 children, also a set of twins, girls. She too lives in NM.
I am also a dog lover amd presently have 5 dogs,4 live inside with me except for short trips outside for personal reasons, and a HUGE fellow (Hinze 57) which stays outside for the most part, unless it's super cold which often happens in the winter.
I found I wasn't happy staying home after working for 40+ years in the medical field so now have a part time job which gets me out of the house 3 days a week and gives me a little extra spending money. A win win situation.
