Taco Pie

Very few dishes are as easy to put together as this one. I especially like it because it combines three things I love: Tacos, cornbread, and my iron skillet. 

I kept things simple by going with a boxed cornbread mix. You can easily switch that out for your own recipe of homemade cornbread if you like.

I have it featured here with some additional cheese and fresh cilantro. But feel free to garnish it with any kind of taco toppings you like. My daughter likes it with salsa, sour cream, and avocado. Throw a salad and maybe some pinto beans on the plate, and you've got yourself a top notch dinner! Enjoy!

Ingredients:

1 1/2 Lbs ground beef

1 med white or yellow onion, chopped

2 garlic cloves, minced

1 tsp salt

1/2 tsp black pepper

1/2 tsp red pepper flakes

1 tsp cumin

1 6 oz can tomato paste

1 1/2 cups freshly grated cheddar cheese

1 8.5 oz box corn bread mix

1 egg

1/3 cup milk

Directions:

Preheat your oven to 400 degrees.

In a large iron skillet, about 3 inches deep, brown your ground beef and onion. Just until beef starts to crumble and onion softens. Drain off fat. Add minced garlic and seasonings, mix well. Stir in tomato paste. Top with grated cheddar cheese. Remove from heat and set aside. In a small bowl, combine your cornbread mix with egg and milk, stir well. Poor mixture on top of the cheese. Bake in preheated oven for 15 minutes. Garnish with taco toppings of choice. 

Serves 4 to 6

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