Easy Corn Bread Crusted Taco Pie

This super easy taco pie starts with a golden corn bread crust that’s then topped with plenty of Colby jack cheese and stacked with a creamy taco filling. If you make the filling in advance you can have this on the table in 20 minutes flat and your family fed in a hurry.

My family is just like yours. They love any Tex-Mex, Mexican or Southwestern inspired food and never get tired of eating it.   Taco pie isn’t exactly a new idea but, I wanted to show you a quick way to make one that’s especially suited for a busy day.  If you make the whole recipe in one fell swoop, you’ll spend around 30 minutes or so.  If you make the filling in advance, you can have this ready in 20 minutes or maybe even less.  The prep moves along quickly because the corn bread crust isn’t terribly thick and you begin the process on the stovetop.  Melt the butter and heat the iron skillet on the stovetop then pour the batter over the melted butter.  Toss the skillet in the oven for a few minutes then sprinkle with cheese, spread the filling over the cheese and finish it with…you guessed it, more cheese. Bake for another 8 minutes and you’re good to go!

You can serve this to savory pie with all of your favorite taco toppings, depending on your personal taste.  I usually have shredded lettuce, cherry tomatoes or salsa, jalapeno slices either fresh or pickled, and  guacamole, if you like.  Top each piece with a dollop of sour cream, and it’s a no fuss no muss fiesta-style meal in a snap.

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Easy Corn Bread Crusted Taco Pie

Servings: 8

Author: Melissa Sperka

Ingredients

• 2 Tbsp salted butter
• 1 7.5 oz package yellow corn muffin mix (i.e. Martha White) plus milk to prepare
• 1 small onion diced
• 2 garlic cloves minced
• 1 1/2 lb lean ground beef chicken or turkey
• Salt and black pepper to taste
• 1 10 oz can Rotel Chili Fixins
• 3 Tbsp quality taco seasoning
• 1 tsp ground cumin
• 1/4 tsp lemon pepper
• 4 oz onion & chive cream cheese softened
• 2 cups shredded colby jack cheese divided

Instructions

• Preheat the oven to 400°F. Place a 10-inch cast iron skillet on the stovetop. Melt the butter in the pan and swirl to coat the sides.
• Meanwhile, mix the corn muffin mix with the amount of milk called for on the package. Mix until fully moistened then pour into the hot skillet. Place into the oven and bake for 8 minutes.
• While the cornbread bakes, cook the onion in a couple of drizzles of olive oil in a medium sized skillet over medium-high heat. Cook for 2-3 minutes until beginning to soften then add the garlic. Cook for 1 minute.
• Ad the ground beef to the pan. Cook until no pink remains. Season with salt and black pepper to your taste. (The amount may vary depending on the sodium content of the taco seasoning.} Drain any excess fat from the skillet. Add the Rotel tomatoes, taco seasoning, cumin and lemon pepper. Simmer over medium-high until well blended.
• Add the softened cream cheese to the filling, stir until melted through.
• Remove the cornbread from the oven and sprinkle with 1 cup cheese. Spread the taco meat over the corn bread and top with the remaining cheese.
• Place back into the oven and bake for an additional 8-10 minutes until the filling is heated through and the cheese has melted.
• Serve with shredded lettuce, sliced tomatoes, jalapeno pepper slices and sour cream.

Notes

For a time saver prepare the taco filling in advance and chill. Warm in the microwave until spreadable then proceed with the recipe as written.

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