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Cornbread Topped Taco Pot Pie is a ramekin filled with a taco meat filling, salsa, cheese, and then covered with a cornbread topping.
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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
Cook Time 25 minutes
Total Time 45 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.