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Taco Pie with Jiffy Cornbread Recipe

Print Recipe
Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 4 servings
Calories: 650
Ingredients Method Notes

Ingredients
  

  • 1 lb ground beef (85/15)
  • 1 packet (1 oz) taco seasoning
  • 1 cup salsa
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 cup corn kernels
  • 1 cup shredded cheddar or Mexican blend cheese
  • 1 box (8.5 oz) Jiffy Corn Muffin Mix
  • 1 large egg
  • 1/3 cup milk
  • 1 tablespoon vegetable oil

Method
 

  1. Preheat oven to 400°F (200°C). In a 10-inch ovenproof skillet, heat oil over medium-high. Brown beef, about 5 minutes. Stir in taco seasoning, salsa, beans, and corn; simmer 3-4 minutes. Remove from heat, sprinkle cheese on top.
  2. In a bowl, whisk Jiffy mix, egg, and milk until just combined.
  3. Spoon batter over the filling, spread gently to cover most of the surface.
  4. Bake 18-22 minutes until topping is golden and a toothpick comes out clean. Cool 5 minutes, then slice and serve.

Notes

If you do not have an oven-safe skillet, cook the filling in any pan, then transfer to a greased 9-inch pie dish or 8x8 baking dish before topping with batter and baking. The pie rests for 5 minutes after baking, which is included in the total time. For a spicier version, use hot salsa and add a pinch of cayenne to the filling.