Taco Cornbread Pie is made with a base of ground beef spiced with taco seasoning topped with fluffy cheesy cornbread. Using your favorite cornbread mix makes it quick and easy.
Course Main Course
Cuisine Mexican
Prep Time 20 minutesminutes
Cook Time 40 minutesminutes
Total Time 1 hourhour
Servings 8
Ingredients
1box prepared cornbread mix*
1lblean ground beef, 90/10
2Tboil
2ears of cornshucked, removed from cob**
1medium red onionfinely diced
1medium poblano pepperseeds and stem removed, finely diced
1small jalapenooptional, finely diced
11-ounce packettaco seasoning
½tspsalt
¼tspblack pepper
1Cwater
½Cgrated colby jack
Garnish
3green onions
cilantro
sour cream
Instructions
Preheat oven to 400°F.
Add the recommended wet ingredients to the dry cornbread mix per the package instructions.* Fold in the grated cheese and set the prepared cornbread batter aside.
Heat a 10-inch cast iron skillet*** over medium-heat and add the oil. Once hot, add onion and cook for 2 minutes. Add ground beef and break up meat while cooking. Brown the meat for 6-8 minutes until no pink remains.
Once the meat is browned, add the poblano, jalapeno, and corn kernels. Let cook for another 3-4 minutes. Add the taco seasoning, salt, and pepper, and mix until well combined.
Add 1C of water and stir. Let simmer for another 2-3 minutes to thicken. If the mixture gets too thick, just add a little more water and stir to combine.
Add the prepared cornbread mix on top of the beef. It's okay if you have some holes where filling peaks through or if some shows around the edges.
Bake for 25-30 minutes or until cornbread is golden brown and the center is set.
Chop the green portion of green onions and cilantro. Serve each portion with a dollop of sour cream and a spring of green onions and cilantro.
Notes
* Prepared cornbread mix means mixing the dry ingredients with the recommended wet ingredients on the package. It's usually some combination of eggs, oil, and milk but follow the instructions on your package. Different brands come in different size packages. I have made this recipe with Jiffy brand which comes in an 8.5-ounce package and Krusteaz brand which comes in a 15-ounce package. The cornbread layer may vary in thickness but not enough to change the baking time.** If fresh corn is not in season, substitute with 1½ cups frozen corn. *** If you do not have a cast iron skillet, you can prepare the meat in any skillet and pour the cooked filling into a 9" x 13" casserole dish before topping it with the cornbread batter and baking.