Cornbread Topped Taco Pot Pie
Cornbread Topped Taco Pot Pie is a ramekin filled with a taco meat filling, salsa, cheese, and then covered with a cornbread topping. It is baked until golden brown and served with lettuce, tomatoes, chips, and sour cream. Perfect for lunch or a light dinner.
My grandchildren love to eat tacos in a bag, so that was my inspiration in creating this recipe. They also like to have meals served in my little ramekins.
Start by mixing a filling with browned ground beef, taco seasoning mix, water and beans. I used pinto beans in this recipe but black beans, re-fried beans, or kidney beans would all work fine. Spoon the mixture evenly into ramekins that have been sprayed with no stick cooking spray. Place ramekins on a parchment lined baking sheet.
Top with diced green and red bell peppers, salsa, and cheese. You can add any other ingredients, such as diced onions, if desired.
Mix up a package or small box of cornbread as directed. Divide the cornbread evenly between the ramekins.
Bake until light golden brown.
I had these cute mexican themed plastic plates that I served them on. Children always enjoy when a meal at grandma’s house feels like a party.
Serve the Cornbread Topped Taco Pot Pie with chips, cheese, salsa, tomatoes, lettuce, and sour cream.
If you prefer not to serve it in a ramekin, allow to cool about 10 minutes. Run a butter knife around the edge and carefully remove taco pie.
I served some out of the ramekin.
*This recipe was shared on Weekend Potluck
@sweet little bluebird.