Yield: 6 servings
I was in the
mood for tacos, but wanted to try something a bit different. This is an easy, comfort supper that will
give you a “taco fix”! What could be
better than layers of beef, beans, and corn topped with a green chili and
cheese cornbread? It’s sort of like a
Mexican shepherd’s pie. I used my
12-inch cast iron skillet for a truly one pot meal.
Ingredients
·
1
pound ground beef
·
2
Tablespoons extra-virgin olive oil
·
1
medium onion, chopped
·
1
package taco seasoning (I only used ½ the packet)
·
1
(15-oz) can diced tomatoes with green chilis, drained
·
1
(15-oz.) can chili seasoned black beans, undrained
·
1
(15-oz) corn niblets, drained
·
1 package cornbread mix,
plus ingredients to prepare as directed (I used Fleishmann’s Simply Homemade Cornbread mix)
·
1 cup
shredded Mexican cheese
·
1 (4-ounce)
can diced green chilis
Directions
1.
Preheat
oven to 350°F. Add olive oil to your
cast iron skillet OR lightly grease or spray an 8-inch square baking dish with
nonstick cooking spray.
2.
Place
your large skillet over medium heat and add onions and ground beef. Cook until beef is well browned. Stir in taco seasoning, diced tomatoes,
beans, and corn. Cook for 5 minutes on low until thickened. (If you’re using a separate baking dish, transfer
mixture to prepared baking dish, spreading it in an even layer.)
3.
Prepare
cornbread batter according to package directions, stirring in cheddar cheese
and green chilis until just combined. Spread batter over beef mixture,
smoothing to edges of dish. Bake, uncovered, for 30 to 35 minutes or until
cornbread is golden brown and tests done with a toothpick. Serve with sour
cream, salsa, shredded cheese, black olives, diced tomatoes, diced avocado, or
guacamole.
Notes:
You can adjust the spiciness to your taste; I used mild taco seasoning
and mild chili beans. You can use your own home made cornbread or a mix; Fleishmann's has a new cornbread mix and it's excellent.
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