Taco Pot Pie With Cornbread Crust Recipe

Ingredients: For the filling: – 1 lb ground beef (or ground turkey) – 1 onion, diced – 2 cloves garlic, minced – 1 bell pepper, diced

– 1 can (15 oz) black beans, drained and rinsed – 1 can (15 oz) diced tomatoes, drained – 1 cup frozen corn – 1 packet taco seasoning – Salt and pepper to taste – 1 cup shredded cheddar cheese

For the cornbread crust: – 1 cup cornmeal – 1 cup all-purpose flour – 1 tablespoon baking powder

– 1/2 teaspoon salt – 1 cup milk – 1/4 cup vegetable oil – 1/4 cup honey or sugar – 1 egg

Instructions: 1. Preheat the oven: Preheat your oven to 375°F (190°C).

Prepare the filling: In a large skillet, cook the ground beef over medium heat until browned. Add diced onion, minced garlic, and diced bell pepper. Cook until vegetables are softened, about 5-7 minutes. Drain any excess fat.

Add beans, tomatoes, and corn: Stir in the black beans, diced tomatoes, frozen corn, and taco seasoning. Let it simmer for 5-10 minutes until flavors meld together. Season with salt and pepper to taste.

Prepare the cornbread batter: In a mixing bowl, combine the cornmeal, flour, baking powder, and salt. In another bowl, whisk together milk, vegetable oil, honey (or sugar), and egg. Pour the wet ingredients into the dry ingredients and mix until just combined.

Assemble the pot pie: Pour the taco filling into a greased 9x13-inch baking dish. Sprinkle shredded cheddar cheese over the top. Spread the cornbread batter evenly over the filling.

Bake: Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the cornbread crust is golden brown and cooked through.

Serve: Allow the pot pie to cool for a few minutes before serving. Garnish with chopped fresh cilantro, sliced green onions, and sour cream if desired.

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