Hearty Taco Pie for a billion

One day last year at TJ Maxx (my favorite store), I came upon this absolutely BEAUTIFUL 15 inch cast iron skillet. It was $29.99 and I couldn’t pass it up. The price and the size made it so hard to walk away from. This pan normally goes for upwards of $70. 

A couple of weeks ago I made pan of cornbread for a friends birthday party and while I was making it, I kept thinking about making a chili pie or something along those lines but I also kept thinking that it would be an awful lot of pie so I kept pushing it out of my mind. 

Last week, I decided that I was going to make this “pie” of sorts even though it would mean having tons of leftovers. I’m so happy I did! You can of course make this recipe in a smaller quantity by cutting this recipe in half and using a 10-12 inch cast iron skillet or you can use a 9×13 cake pan too. 

Anyway, it tasted so delicious, I decided that I needed to share it. 

I know that I’ve mostly been eating paleo and that’s what I’ve  been sharing with you all lately but I just couldn’t pass up creating this. You can certainly make it gluten-free but with the amount of cheese added, it’s hard to even call this paleo-ish. If I figure out how to make it paleo, I’ll post that recipe too. For the record, I made this and SHARED it and I only had one serving of it. I need to figure out how to make a version of this doesn’t make me feel terrible. I hate cheese but I love cheese and corn makes me feel gross but who doesn’t love it?!

Hearty Taco Pie
Cast Iron Skillet Meal that's hearty and comforting.
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For the corn bread
  1. 4 boxes of Jiffy Cornbread Mix
  2. 1 can of creamstyle corn (14.75oz)
  3. 1 can Old El Paso Chopped Green Chiles (4.5oz)
  4. 1 cup sour cream
  5. 1 cup of shredded sharp cheddar cheese
  6. 4 eggs (beaten)
  7. 1 1/3 cups milk
  8. 1 10oz can Old El Paso Enchilada sauce (Red & Mild)
For Taco Filling
  1. 2 lbs ground beef
  2. 1Tbsp Olive oil
  3. 1 medium onion, chopped
  4. 1 garlic clove, minced
  5. 1 19oz can Old El Paso Enchilada Sauce (Red & Mild)
  6. 1 cup shredded sharp cheddar cheese (divided in half)
  7. 1 cup shredded monterrey jack cheese (divided in half)
Instructions
  1. PREHEAT oven to 400 degrees and place your skillet in the oven so that it gets hot. Once the oven is at the target temperature, take the skillet out of the oven. Wait 2-3 minutes and then place a stick of butter in the skillet and let it melt. (If you don't let the skillet cool just a little, you will burn your butter.)
For Cornbread
  1. Mix all cornbread ingredients (EXCEPT the enchilada sauce) together in a large bowl until combined. I used my Kitchen Aid Mixer and mixed it on low for 2 minutes. Then pour into the hot, buttered skillet. Place in the oven and bake for 35-40 minutes.
  2. In a large dutch oven, heat olive oil on medium heat, add the onions- saute for 2-3 minutes and then add the garlic and ground beef. Cook until all beef is browned and then pour the 19oz can enchilada sauce in and heat through.
Assembly of Taco Pie
  1. Once the cornbread is done baking, remove it from the oven and using the handle of a wooden spoon, poke holes throughout the cornbread. Then pour over the 10oz can of enchilada sauce and spread throughout.
  2. Then, sprinkle 1/2 cup of sharp cheddar cheese and 1/2 cup of monterrey jack cheese on the cornbread.
  3. Pour over the ground beef mixture and spread evenly.
  4. Then sprinkle the rest of the two shredded cheeses on top of the ground beef mixture.
  5. Place back in the oven for 10 minutes to melt the cheese.
  6. Serve with salsa, avocado, sour cream and cilantro.
  7. You could add jalapenos too.
Notes
  1. Serve with salsa, avocado, sour cream and cilantro.
  2. You could add jalapenos too.
  3. **Remember THIS particular recipe is for a VERY large skillet and can feed 8-10 people, possibly more BUT you can scale it down to less by cutting the recipe in half**
My Kitchen Is Open http://mykitchenisopen.com/
 

This meal was so comforting. It happened to rain the evening I made it so, I have deemed it appropriate for eating on a cold, wet day. I shared it with my neighbor Jessica. It made for great girl talk! 

This would be great to serve up for a party or game day too!

P.S. This is in no way a sponsored post. I just happen to like Old El Paso products a lot.

~Mrs Galvan~

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