Thursday, August 25, 2011

Taco Pie ***

We love Jiffy cornbread around here, so I'm always on the lookout for new recipes that use it.  I've had this one in my "to try" file for ages.  I should have made it a long time ago.  We loved it.  The only problem I had was that the cornbread didn't set up all the way in the middle.  The outer edges were perfect, and the top of pie was a beautiful golden brown.  I put it back in and let it cook a little longer, and even though it got a little darker on top, it seemed to set up much better.  I will definitely have to go the full 20 minutes and possibly longer next time.  Other than that, no complaints here.  I think I may try adding corn to the mean mixture next time, though.  Overall, it's definitely a keeper for us.  Yum!

(Michelle ~ MMmom)

1 lb ground turkey (or beef)
1 medium onion, chopped
½ green bell pepper, chopped
1 packet taco seasoning
1 ½ tsp garlic powder
1 (14.5 oz) can petite diced tomatoes, drained
1 small can sliced black olives
1 can refried beans
¾ to 1 cup sour cream
1 c shredded cheese (whatever you like)
2 boxes cornbread mix prepared according to pkg directions (need eggs & milk)

Preheat oven to 450.
Brown ground beef along with onion and bell pepper. When browned, add taco seasoning and follow directions on packet, adding water and simmering. Add garlic powder, drained tomatoes, and black olives and simmer a few more minutes.
While meat mixture is cooking, warm refried beans separately.
Add the meat mixture, in a layer, to the bottom of a 13 x 9 dish. Top with a layer of refried beans. Carefully spread sour cream over the bean layer. (This seems to work better if sour cream is not just out of the fridge.) Sprinkle shredded cheese over the sour cream layer.
Prepare boxes of cornbread mix according to package. Pour over the top of the casserole. Bake at 450 for 15-20 minutes. Let sit 5-7 minutes before serving.

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