This is a quick recipe I go to on the days that I feel like I don't have time to cook (or just don't want to). I'll give you 2 variations on this, the way I normally make it and the way I had to make it last night when I realized I was missing one of the main ingredients. Last nights came out great so I recommend either one depending on what you have in your pantry. This is anther recipe that my kids really like, I think its the sweet flavor from the cornbread that they really enjoy. My kids favorite way to eat vegetables is raw with dressing so that is what they had with their taco pie last night, a small crudite.
Ingredients:
- 1 lb ground beef
- 1 can of black beans... last nights variation had red beans, undrained
- 1 can (14.5 oz) diced tomatoes with jalapenos
- last nights variation also included 1/2 cup of corn
- 1 package of taco seasoning
- 1 pouch of corn bread mix (65 oz)
- 2 eggs
- 1 tbsp vegetable oil
- 1/2 cup of Mexican cheese
- 1/3 cup of milk
Directions:
Heat oven to 425.
Cook the beef in a pan until browned, drain and return to pan. Add in the beans, tomatoes, corn (if using) and taco seasoning. Bring mixture to a boil for about one minute.
Prepare the cornbread according to package directions but use the egg, oil and milk measurements in the ingredient list. Put beef in a pie plate and top with cornbread mixture. Bake 15 minutes. Top with cheese and cook 5 minutes more.
Posted by Danielle Miller
Food
