CHICKEN-TACO CORNBREAD PIE
Get creative with your cooking when you make this Chicken-Taco Cornbread Pie. Tacos take cover under golden cornbread to create this warm, comforting Chicken-Taco Cornbread Pie that is packed with delicious flavor.
Provided by My Food and Family
Categories Home
Time 50m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Heat oven to 400°F.
- Heat oil in large skillet on medium-high heat. Add chicken; cook and stir 5 min. or until done. Stir in peppers, seasoning mix and water. Bring to boil; simmer on medium-low heat 10 min., stirring occasionally.
- Spoon into 9-inch pie plate sprayed with cooking spray; sprinkle with cheese. Prepare muffin mix as directed on package; spoon over cheese, completely covering cheese layer.
- Bake 20 min. or until golden brown. Let stand 5 min. before serving.
Nutrition Facts : Calories 370, Fat 13 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 105 mg, Sodium 750 mg, Carbohydrate 35 g, Fiber 1 g, Sugar 9 g, Protein 26 g
EASY TACO PIE
Tacos meat and fillings meet packaged crescent rolls for an easy dinner that your whole family will love. Serve with shredded lettuce, salsa, cheese, and sour cream.
Provided by Michelle Blum
Categories World Cuisine Recipes Latin American Mexican
Time 50m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Prepare a large deep-dish pie pan with cooking spray.
- Heat a large skillet over medium-high heat. Break ground beef into small pieces and add to hot skillet; cook and stir until the beef is crumbly and no longer pink, 7 to 10 minutes. Drain and discard any excess grease. Season drained beef with taco seasoning.
- Press refrigerated dough into the bottom of the prepared pan. Spread refried beans in an even layer onto the dough. Spread sour cream into a layer atop the refried beans. Sprinkle ground beef evenly over the sour cream; top with salsa and Cheddar cheese.
- Bake in the preheated oven until cheese is melted and bubbly and crust has browned, 25 to 30 minutes.
Nutrition Facts : Calories 569.6 calories, Carbohydrate 33.5 g, Cholesterol 97.7 mg, Fat 35.1 g, Fiber 4.2 g, Protein 27.8 g, SaturatedFat 16.8 g, Sodium 1418.2 mg, Sugar 5.3 g
QUICK TACO BAKE PIE
Easy taco bake that reheats wonderfully!
Provided by MrsSchlado
Categories World Cuisine Recipes Latin American Mexican
Time 52m
Yield 8
Number Of Ingredients 12
Steps:
- Cook and stir ground beef in a skillet over medium heat until brown and crumbled, 7 to 10 minutes; drain grease. Add taco seasoning; mix well. Stir in salsa and black beans; remove from heat.
- Grease a 9-inch pie pan or casserole dish.
- Mix corn bread mix, milk, egg, honey, and corn oil together in a bowl until batter is smooth; stir in corn. Pour batter into pie pan. Layer ground beef mixture over batter; sprinkle with Cheddar cheese. Top with corn chips.
- Place in a cold oven; set temperature to 350 degrees F (175 degrees C). Bake until sides are golden brown, 30 to 35 minutes.
Nutrition Facts : Calories 394.2 calories, Carbohydrate 37 g, Cholesterol 75.1 mg, Fat 18.8 g, Fiber 3 g, Protein 19.3 g, SaturatedFat 7.1 g, Sodium 1232.9 mg, Sugar 7.9 g
TACO CORNBREAD CASSEROLE
A whole can of chiles adds fire to this cornbread casserole. For less heat, you can use just enough of the can for your taste. -Lisa Paul, Terre Haute, Indiana
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 400°. In a Dutch oven, cook beef over medium heat until no longer pink, breaking into crumbles, 8-10 minutes; drain. Stir in taco seasoning. Add tomatoes, water, rice and green chiles; heat through, stirring occasionally., Meanwhile, prepare cornbread mix according to package directions; stir in corn. Pour half of the batter into a greased 13x9-in. baking dish. Layer with half of the meat mixture, all the sour cream, half of the corn chips and 1 cup cheese. Top with remaining batter, remaining meat mixture, olives and remaining corn chips., Bake, uncovered, until cornbread is cooked through, 55-60 minutes. Sprinkle with remaining cheese; bake until melted, 3-5 minutes longer. If desired, serve with lettuce, tomatoes and red onion.
Nutrition Facts : Calories 817 calories, Fat 40g fat (17g saturated fat), Cholesterol 183mg cholesterol, Sodium 1982mg sodium, Carbohydrate 74g carbohydrate (20g sugars, Fiber 4g fiber), Protein 36g protein.
CORNBREAD TAMALE PIE
This recipe came to The Times in a 2006 magazine article about the 75th anniversary edition of The Joy of Cooking, the soup-to-nuts cookbook found on practically every home cook's shelf since its first publication in 1931. Like many of the book's beloved recipes, this dish is a crowd-pleasing, homespun classic that is incredibly simple to put together. First, make a quick chili of beef, black beans, corn, green pepper and onion seasoned with chile power and cumin. Spread that in a baking dish, top with a simple cornbread batter and pop it into the oven. In about a half hour: tamale pie. Serve with hot sauce, a dollop of sour cream and a few slices of avocado. If you're trying to eat less red meat, ground turkey or chicken would make a fine substitute for the beef.
Provided by Jennifer Steinhauer
Categories dinner, main course
Time 1h
Yield 6 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 425 degrees. Grease a 3-quart high-sided casserole dish with cooking spray. In a large skillet, saute the beef and onion over medium-high heat until the meat is brown and the onion translucent, about 10 minutes. Then add the beans, corn, tomato sauce, broth, bell pepper (if using), chili powder, cumin, 1 teaspoon salt and 1/4 teaspoon black pepper. Simmer for 15 minutes. Set aside.
- In a medium bowl, whisk together the cornmeal, flour, sugar, baking powder and teaspoon salt. In a small bowl whisk together the egg, milk and oil until combined. Whisk the milk mixture into the flour mixture until combined. Spread the meat mixture into the casserole dish and cover with the corn bread topping. The topping will disappear into the meat mixture but will rise during baking and form a layer of corn bread. Bake until the corn bread is brown, 20 to 25 minutes.
Nutrition Facts : @context http, Calories 445, UnsaturatedFat 14 grams, Carbohydrate 37 grams, Fat 24 grams, Fiber 5 grams, Protein 21 grams, SaturatedFat 7 grams, Sodium 678 milligrams, Sugar 8 grams, TransFat 1 gram
CORNBREAD TACO BAKE
The cornbread and beef bake together in one casserole dish, making this entree convenient. This Mexican cornbread casserole is packed with tempting seasonings, and the cheese and onions make an attractive topping. -Vicki Good, Oscoda, Michigan
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the corn, tomato sauce, water, green pepper and taco seasoning. Spoon into a greased 2-qt. baking dish., Prepare cornbread mix according to package directions for cornbread. Stir in half of the onions. Spread over beef mixture. Bake, uncovered, at 400° for 20 minutes. , Sprinkle with cheese and remaining onions. Bake until cheese is melted and a toothpick inserted into cornbread layer comes out clean, 3-5 minutes longer.
Nutrition Facts : Calories 541 calories, Fat 26g fat (9g saturated fat), Cholesterol 95mg cholesterol, Sodium 1491mg sodium, Carbohydrate 48g carbohydrate (14g sugars, Fiber 5g fiber), Protein 28g protein.
TASTY CORNBREAD TACO BAKE
An easy casserole dish I found in the Taste of Home Casserole cookbook, originally from Vicki Good. I adapted it to suite my family's tastes.
Provided by MommaEllen
Categories < 60 Mins
Time 45m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- After cooking and draining the ground beef, add the onions, tomato sauce, corn, water, and taco seasoning.
- Spoon into a greased 2 1/2 quart baking dish.
- Prepare the corn bread according to the package directions. Pour over the beef mixture.
- Bake uncovered at 400 degrees for 20 minutes or until the cornbread is done.
- Top with cheese and bake 5 more minutes to melt the cheese.
- Enjoy!
TACO PIE
A one stop meal, all you need is a salad. This casserole has evolved through out the years, depending on who's eating it and suggestion they have made. Very kid friendly and will become one of your repeats. Enjoy
Provided by Lee from New Mexico
Categories Savory Pies
Time 45m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Brown ground chuck with diced onion and garlic drain if needed.
- add taco mix as directed on package, mix well.
- add the corn, black beans, sliced olives and salsa. Add the water if it's too dry.
- add salt to taste if needed.
- When all is mixed well set aside and let cool a bit.
- Mix one package of corn bread mix as directed, adding the 1/3 cup of sour cream, spread in a 9x13 baking dish.
- In cooled beef mixture mix in 1 cup of cheese, pour mixture over corn bread batter in baking dish.
- Mix second package of corn bread mix as directed, add the remaining cup of cheese and the green chili(I have added bits of sun dried tomatoes to this, makes it pretty), spread on top of meat mixture.
- Bake at 350 degrees for 25 to 30 minutes or until done.
- Serve with extra sour cream and cheese, a nice salad and dinner is done.
Nutrition Facts : Calories 747.2, Fat 31.7, SaturatedFat 14.6, Cholesterol 102.1, Sodium 1651.7, Carbohydrate 81.1, Fiber 12.9, Sugar 17.6, Protein 37.8
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- Preheat the oven to 400°F. Place a 10-inch cast iron skillet on the stovetop. Melt the butter in the pan and swirl to coat the sides.
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