If you’re a fan of Mexican cuisine and enjoy a delightful twist on classic flavors, then this Taco Pie with Cornbread crust is an absolute must-try. Imagine the zesty essence of ground beef, infused with aromatic taco seasoning, nestled beneath a golden, fluffy cornbread blanket. It’s a harmonious blend of textures and tastes that will transport your taste buds on an unforgettable culinary adventure.
Ingredients Needed for Making Taco Pie with Cornbread
- 1 pound of lean ground beef (or ground turkey/chicken for a lighter option)
- 1 packet (1 ounce) of taco seasoning mix
- 1 medium-sized red bell pepper, finely chopped
- 1/2 cup diced onion
- 1 can (4 ounces) of chopped green chilies
- 3/4 cup of water
- 1/2 cup of fresh or frozen corn kernels
- 3/4 cup of shredded Mexican cheese blend (or your preferred melting cheese)
- 1 small package (8.5 ounces) of corn muffin mix (like Jiffy brand)
- 1 large egg
- 1/2 cup of milk
Timing
| Preparation Time | Cooking Time | Resting Time | Total Time |
| 25 minutes | 22 minutes | 5 minutes | 52 minutes |
Step-by-Step Instructions for Assembling and Baking Taco Pie
Step 1- Preheat the Oven: Begin by preheating your oven to 400°F (205°C). This will ensure that the oven is at the optimal temperature for baking the cornbread crust to perfection.
Step 2- Cook the Taco Filling: In a large skillet over medium-high heat, cook the ground beef, bell pepper, and onion until the meat is no longer pink and the vegetables are tender. Drain any excess grease from the skillet.
Step 3- Season the Filling: Return the cooked meat and vegetable mixture to the skillet, and stir in the taco seasoning mix, chopped green chilies, and water. Reduce the heat to medium-low, and simmer for about 10 minutes, stirring frequently. During the final 1-2 minutes of cooking, add the corn kernels and shredded cheese, allowing them to melt and incorporate into the filling.
Step 4- Prepare the Baking Dish: Grease a 9-inch deep-dish pie plate (or a 2-quart baking dish) with non-stick cooking spray or butter.
Step 5- Assemble the Pie: Spoon the seasoned taco filling into the prepared baking dish, spreading it evenly.
Step 6- Make the Cornbread Batter: In a separate medium-sized bowl, combine the corn muffin mix, egg, and milk. Whisk the ingredients together until a smooth batter forms.
Step 7- Top with Cornbread Batter: Carefully spoon the cornbread batter over the top of the taco filling, spreading it evenly to cover the surface.
Step 8- Bake the Pie: Place the assembled Taco Pie with Cornbread crust in the preheated oven and bake for 22-24 minutes, or until the cornbread crust is golden brown and a toothpick inserted in the center comes out clean. If the topping starts to brown too quickly before it’s fully cooked, loosely cover the top with aluminum foil and continue baking.
Step 9- Rest and Serve: Once the Taco Pie with Cornbread crust is baked to perfection, remove it from the oven and let it rest for about 5 minutes before serving. This resting period allows the flavors to meld together and the pie to set slightly, making it easier to slice and serve.
Combining Taco and Cornbread Flavors
The beauty of this Taco Pie with Cornbread crust lies in the harmonious fusion of two beloved culinary traditions. The savory, spice-infused taco filling provides a robust base, while the tender, slightly sweet cornbread crust adds a delightful contrast and textural element.
This combination not only tantalizes the taste buds but also pays homage to the rich culinary heritage of both Mexican and Southern American cuisines. With every bite, you’ll experience a delightful interplay of flavors that will leave you craving for more.
Serving Suggestions and Accompaniments
While the Taco Pie with Cornbread crust is undoubtedly a complete meal in itself, you can elevate the experience by serving it with a variety of accompaniments. Here are some delectable options to consider:
Fresh Toppings: Garnish each slice with a dollop of sour cream, diced avocado or guacamole, sliced jalapeños, chopped cilantro, and a squeeze of fresh lime juice for an added burst of flavor and texture.
Salsa or Pico de Gallo: Serve a side of your favorite salsa or freshly made pico de gallo for a zesty and refreshing contrast to the rich filling.
Crispy Tortilla Chips: Offer a basket of crispy tortilla chips on the side, allowing your guests to scoop up any leftover filling or enjoy them as a crunchy accompaniment.
Refried Beans or Mexican Rice: Complement the Taco Pie with a side of warm refried beans or fluffy Mexican rice for a more substantial and satisfying meal.
Fresh Greens: A simple mixed green salad dressed with a tangy vinaigrette can provide a refreshing counterpoint to the hearty flavors of the Taco Pie with Cornbread crust.
Tips for Preparing Ahead and Storing Taco Pie
One of the great advantages of this Taco Pie with Cornbread crust is its versatility when it comes to preparing ahead and storing leftovers. Follow these tips for optimal convenience and freshness:
Prepare the Filling in Advance: You can cook the taco filling up to three days in advance. Once prepared and cooled, store it in an airtight container in the refrigerator until you’re ready to assemble the pie.
Assemble and Freeze Before Baking: If you want to freeze the entire pie for later, assemble it as directed, but skip the baking step. Instead, place the assembled pie (with the cornbread batter on top) in the freezer for about an hour, or until the topping is firm. Once frozen, wrap it tightly with plastic wrap and aluminum foil, and store it in the freezer for up to 2 months.
Baking from Frozen: When you’re ready to bake the frozen Taco Pie with Cornbread crust, preheat your oven to 400°F (205°C). Place the frozen pie directly in the oven and bake for approximately 60 minutes, or until the cornbread crust is golden brown and cooked through. If the top starts to brown too quickly, loosely cover it with aluminum foil.
Storing Leftovers: If you have any leftovers, store them in an airtight container in the refrigerator for up to 3-4 days. To reheat, place individual portions in the microwave for 1-2 minutes, or reheat the entire pie in a 325°F (165°C) oven for about 20 minutes, or until heated through.
Nutritional Facts
- Calories: 518 kcal
- Carbohydrates: 56g
- Protein: 33.5g
- Fat: 14.8g
- Saturated Fat: 5.7g
- Cholesterol: 11.3mg
- Sodium: 1341mg
- Fiber: 2.8g
- Sugar: 13g
Conclusion
The Taco Pie with Cornbread crust is a true culinary masterpiece that seamlessly blends the vibrant flavors of Mexican cuisine with the comforting essence of Southern cornbread. With its rich, savory filling and golden, fluffy crust, this dish is sure to become a family favorite.
Whether you’re hosting a gathering or simply craving a delicious and satisfying meal, this Taco Pie with Cornbread crust is a fantastic choice. Its versatility, convenience, and ability to be prepared ahead make it an ideal option for busy weeknights or leisurely weekend gatherings.
So, gather your ingredients, fire up your oven, and get ready to embark on a flavor journey that will leave you and your loved ones craving for more. Enjoy!
FAQs
1. Can I use ground turkey or chicken instead of beef?
Absolutely! Ground turkey or chicken are excellent substitutes for ground beef in this recipe. They provide a leaner protein option while still delivering the same delicious taco flavors.
2. Can I make the cornbread crust from scratch instead of using a mix?
Certainly! If you prefer to make the cornbread crust from scratch, you can do so. Simply substitute the corn muffin mix with your favorite homemade cornbread recipe, adjusting the quantities as needed to match the amount called for in the recipe.
3. Can I make this Taco Pie with Cornbread crust gluten-free?
Yes, you can make a gluten-free version of this dish. Look for a gluten-free corn muffin mix or make your own gluten-free cornbread batter. Additionally, ensure that the taco seasoning mix you use is also gluten-free.
4. Can I add additional vegetables to the taco filling?
Absolutely! This recipe is versatile and can accommodate various additions. Feel free to incorporate diced bell peppers, sliced mushrooms, or even black beans or pinto beans to add more texture and nutrition to the filling.
5. Can I make this Taco Pie with Cornbread crust in advance?
Yes, you can prepare this dish in advance, making it a convenient option for meal planning. Follow the instructions provided in the “Tips for Preparing Ahead and Storing Taco Pie” section to ensure optimal freshness and flavor.
6. Can I freeze the leftovers of this Taco Pie with Cornbread crust?
Yes, you can freeze the leftovers for later enjoyment. Simply store them in an airtight container in the freezer for up to 3 months. When ready to eat, thaw the pie in the refrigerator overnight and then reheat it in the oven or microwave until heated through.