Go Back

Hearty Taco Pie

Cast Iron Skillet Meal that's hearty and comforting.
Print Recipe

Ingredients
  

For the corn bread

  • 4 boxes of Jiffy Cornbread Mix
  • 1 can of creamstyle corn 14.75oz
  • 1 can Old El Paso Chopped Green Chiles 4.5oz
  • 1 cup sour cream
  • 1 cup of shredded sharp cheddar cheese
  • 4 eggs beaten
  • 1 1/3 cups milk
  • 1 10 oz can Old El Paso Enchilada sauce Red & Mild

For Taco Filling

  • 2 lbs ground beef
  • 1 Tbsp Olive oil
  • 1 medium onion chopped
  • 1 garlic clove minced
  • 1 19 oz can Old El Paso Enchilada Sauce Red & Mild
  • 1 cup shredded sharp cheddar cheese divided in half
  • 1 cup shredded monterrey jack cheese divided in half

Instructions
 

  • 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

  • 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.
  • 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

  • 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.
  • Then, sprinkle 1/2 cup of sharp cheddar cheese and 1/2 cup of monterrey jack cheese on the cornbread.
  • Pour over the ground beef mixture and spread evenly.
  • Then sprinkle the rest of the two shredded cheeses on top of the ground beef mixture.
  • Place back in the oven for 10 minutes to melt the cheese.
  • Serve with salsa, avocado, sour cream and cilantro.
  • You could add jalapenos too.

Notes

Serve with salsa, avocado, sour cream and cilantro.
You could add jalapenos too.
**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**