My, Oh My, I Love This Taco Pie

I am not a fan of winter.  It's too cold, too long, too dark and I'm stuck inside with a hyper two year old.  I know you understand.  But one of my favorite things is actually being able to use my oven without my husband yelling how it's too damn hot to turn it on, like he does in the summer.  I get to bake lovely casseroles and roasts that cause the whole house to smell amazing.  With my hectic work and school schedule, I try to bake meals on Sunday that will give us at least one night of leftovers and some dinner for me before class on Thursdays.  This Taco Pie is a great Sunday meal that fits all the above requirements.  It's super easy and really delicious.




Filling:

2 lbs lean ground beef or turkey
1 can black beans
1 can corn, undrained
1/2 sweet onion, chopped
1 jar salsa
1 pkg taco seasoning


Cornbread topping:

2 boxes cornbread mix
1 stick melted butter
2/3 c milk
2/3 c plain Greek yogurt (or sour cream, whichever you prefer)
1/2 can corn
1/2 can creamed corn


Preheat oven to 400 degrees (or 375 convect)

Fry meat and drain.  Add the rest of the filling ingredients to the frying pan and sauté until mixed well.  If you used turkey, I've found that I need to add a bit more water to get things moving.  Put the mixture in a 9x13 pan.  I advise you to use a deep pan.  It filled my Pyrex dish to the absolute top so I just had to buy a lovely stoneware pan that can only be stored on a top shelf that only my husband can reach.  I like to make sure he knows he's needed.



In a separate bowl, mix together the cornbread topping ingredients.  Layer on top of the meat mixture.



Bake for 35-40 minutes or until the cornbread is cooked through.







This recipe is not gluten free, in case you were wondering.  Wheat flour is actually the number one ingredient in the corn muffin mix.  I was a bit surprised by this but I'll still eat it.  It's that good!  Stay warm out there,  unless you live in the South, in which case, I'm very envious of you and your shorts.

~Jen