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Sunday, November 13, 2011

Taco Skillet Pie

Taco Skillet Pie
  • 1 pound lean ground beef
  • 1 can (19 ounces) black beans with liquid
  • 1 can (14.5 ounces) petite-cut zesty jalapeno tomatoes
  • 1 package (1.25 ounces) mild taco seasoning
  • 1 pouch (6.5 ounces) cornbread mix
  • 2 large eggs
  • 1/3 cup low-fat milk
  • 1 tablespoon vegetable oil
  • 1/2 cup Mexican-blend cheese mix
Heat oven to 425 degrees F. In a large ovenproof skillet, cook beef over medium heat until browned. Drain fat if necessary. Stir in black beans, tomatoes, and taco seasoning. Bring mixture to a boil over high heat. Cook 1 minute. Prepare cornbread according to package directions using eggs, milk, and oil in the amounts shown in the ingredients list. Spoon cornbread onto hot taco mixture. Bake 15 minutes. Sprinkle top with cheese and continue baking 5 minutes or until cornbread is golden brown. Let cool 5 minutes before serving.

I found this recipe here

1 comment:

  1. Yummm! Is there anything better (or easier) than a casserole at this time of year?! We love tacos, but they're such a mess. This is a great way to have your tacos without having them fall apart when you bite into them!

    Hi! I'm newly following from What's Cooking Wednesday! Thanks for the great recipe!

    ~Mrs B


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