Taco Pie
Like a Mexican version of chicken potpie, this Taco Pie is a fun twist on a favorite family dinner! Meat, seasonings, corn, and peppers are topped with
cheese and a cornbread crust for an easy weeknight supper.
Course Dinner
Cuisine Mexican
Keyword Mexican Pie, taco casserole, Taco Pie
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings servings
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Calories 518 kcal
Author Blair
Ingredients
list of 10 items
1 lb. extra lean ground beef
½ c. diced onion
1 (1 ounce) packet taco seasoning mix
1 red bell pepper, finely chopped
1 (4 ounce) can chopped green chiles
½ cup fresh or frozen corn kernels
3/4 cup shredded Mexican 3-cheese blend
1 (8.5 ounce) small pkg. corn muffin mix (such as Jiffy brand)
1 egg
½ cup milk
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Instructions
list of 7 items
1. Preheat oven to 400 degrees F.
2. In a large skillet over medium-high heat, brown ground beef and onion until no longer pink. Drain.
3. Return meat to the skillet and stir in taco seasoning mix, bell pepper, green chiles, and ¾ cup water. Reduce heat, simmer, and cook for an additional
10 minutes, stirring frequently. Add corn and shredded cheese during the final 1-2 minutes of cooking.
4. Spoon beef mixture into a 9-inch deep-dish pie plate that has been sprayed with cooking spray.
5. In a medium bowl, combine corn muffin mix, egg, and milk and mix well. Spoon batter over top of pie.
6. Bake for 20 minutes, or until top is golden brown. If the topping starts to brown too quickly before it has cooked through, just cover the top lightly
with foil and continue baking.
7. Let stand about 5 minutes before serving.
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Recipe Notes
list of 6 items
• For convenience, you can use frozen and pre-diced vegetables. I love to keep some frozen diced onion handy in the freezer to speed things up!
• If you have leftover vegetables, be it roast or grilled you can use them up in this taco pie. Just chop them up and throw them in!
• Feel free to turn up the heat with extra chili or jalapenos.
• You can use any good melting cheese for this recipe but I like to use one with strong flavor like the Mexican blend or sharp cheddar.
• Why not serve this taco pie with your favorite Mexican toppings such as sour cream, guacamole and salsa.
• Leftovers can be stored in the fridge for 2-3 days or frozen.
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Nutrition Facts
Taco Pie
Amount Per Serving (1 /4 of the recipe)
Calories 518 Calories from Fat 133
% Daily Value*
Fat 14.8g23%
Saturated Fat 5.7g36%
Cholesterol 11.3mg4%
Sodium 1341mg58%
Carbohydrates 56g19%
Fiber 2.8g12%
Sugar 13g14%
Protein 33.5g67%
* Percent Daily Values are based on a 2000 calorie diet.
from the seasoned mom
_._,_._,_
Like a Mexican version of chicken potpie, this Taco Pie is a fun twist on a favorite family dinner! Meat, seasonings, corn, and peppers are topped with
cheese and a cornbread crust for an easy weeknight supper.
Course Dinner
Cuisine Mexican
Keyword Mexican Pie, taco casserole, Taco Pie
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings servings
undefined
Calories 518 kcal
Author Blair
Ingredients
list of 10 items
1 lb. extra lean ground beef
½ c. diced onion
1 (1 ounce) packet taco seasoning mix
1 red bell pepper, finely chopped
1 (4 ounce) can chopped green chiles
½ cup fresh or frozen corn kernels
3/4 cup shredded Mexican 3-cheese blend
1 (8.5 ounce) small pkg. corn muffin mix (such as Jiffy brand)
1 egg
½ cup milk
list end
Instructions
list of 7 items
1. Preheat oven to 400 degrees F.
2. In a large skillet over medium-high heat, brown ground beef and onion until no longer pink. Drain.
3. Return meat to the skillet and stir in taco seasoning mix, bell pepper, green chiles, and ¾ cup water. Reduce heat, simmer, and cook for an additional
10 minutes, stirring frequently. Add corn and shredded cheese during the final 1-2 minutes of cooking.
4. Spoon beef mixture into a 9-inch deep-dish pie plate that has been sprayed with cooking spray.
5. In a medium bowl, combine corn muffin mix, egg, and milk and mix well. Spoon batter over top of pie.
6. Bake for 20 minutes, or until top is golden brown. If the topping starts to brown too quickly before it has cooked through, just cover the top lightly
with foil and continue baking.
7. Let stand about 5 minutes before serving.
list end
Recipe Notes
list of 6 items
• For convenience, you can use frozen and pre-diced vegetables. I love to keep some frozen diced onion handy in the freezer to speed things up!
• If you have leftover vegetables, be it roast or grilled you can use them up in this taco pie. Just chop them up and throw them in!
• Feel free to turn up the heat with extra chili or jalapenos.
• You can use any good melting cheese for this recipe but I like to use one with strong flavor like the Mexican blend or sharp cheddar.
• Why not serve this taco pie with your favorite Mexican toppings such as sour cream, guacamole and salsa.
• Leftovers can be stored in the fridge for 2-3 days or frozen.
list end
Nutrition Facts
Taco Pie
Amount Per Serving (1 /4 of the recipe)
Calories 518 Calories from Fat 133
% Daily Value*
Fat 14.8g23%
Saturated Fat 5.7g36%
Cholesterol 11.3mg4%
Sodium 1341mg58%
Carbohydrates 56g19%
Fiber 2.8g12%
Sugar 13g14%
Protein 33.5g67%
* Percent Daily Values are based on a 2000 calorie diet.
from the seasoned mom
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