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. These little taco pot pies were a big hit.

HOW TO MAKE CORNBREAD TOPPED TACO POT PIES:

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 about 20-25 minutes, or 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.

Another fun recipe that kids love are cupcakes that look like cheeseburgers. Cook-out Cupcakes are always a winner.

*This recipe was shared on Weekend Potluck
@sweet little bluebird. 

Print Pin

CORNBREAD TOPPED TACO POT PIE

An individual serving of a taco meat base, topped with cornbread and baked. Served with taco toppings.

Course Main Course

Cuisine Mexican

Keyword Cornbread Topped Taco Pot Pie, Taco Pie

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Total Time 45 minutes minutes

Servings 6

Calories 400kcal

Author pamelashank2015

Ingredients

• 1 lb ground beef
• 1 1 oz package Taco Seasoning Mix
• 3/4 cup water
• 1 cup pinto beans rinsed and drained
• 1/4 cup red bell pepper
• 1/4 cup green bell pepper diced
• 1/4 cup onion diced (optional)
• 1 cup salsa
• 1 cup shredded cheese cheddar, colby-jack, or mexican blend
• 1 7 oz package cornbread mix
• 1/3 cup milk
• 1 egg
• Toppings:
• shredded lettuce tomatoes, salsa, green onions, sour cream, shredded cheese, chips

Instructions

• Spray ramekins with no stick cooking spray and place on a parchment lined baking sheet. I used 9 oz size ramekins and this recipe made 6.
• Preheat oven to 350 degrees F.
• Brown ground beef in a medium size dutch oven or skillet. Drain grease. Stir in taco seasoning packet, water, and beans. Divide the mixture evenly between the ramekins.
• Divide the red and green peppers over the meat. Top with salsa, then cheese.
• Mix together the cornbread package as instructed. Mine use 1/3 cup milk and 1 egg. Combine until smooth. Divide mixture evenly over the taco mixture, about 2-3 tablespoons on each.
• Bake about 20-25 minutes, or until light golden brown.
• Remove from the oven. Place on a dish for serving and add the choice topping ingredients around the taco pie. It can be served in the ramekin or cool about 10 minutes, run a butter knife around the edge, and remove pie from the ramekin.

Notes

NUTRITIONAL DISCLAIMER. Calorie count provided is an estimate and will vary based on cooking methods and brands of ingredients used.