Skillet Taco Pie

I am back from the Adirondack Mountains. It was a bit raw and wet up there, but I managed to read a really entertaining book called:

The Golem and the Jinni
very entertaining with just a little bit to think about... Got a weekend ahead of softball, and hopefully if the weather is good some pool time. It is really feeling like summer here in New York and when summer comes I want to eat Mexican food. How about you? This Skillet Taco Pie has become a favorite in my family I hope your's will enjoy it too.

Skillet Taco Pie: Whole Pie in the Skillet

I am involved with two excellent giveaways that you should check out now because they will be ending soon.

Skillet Taco Pie

by Diane Balch simplelivingeating.com
Inspired by: Dishing with Leslie's Taco Pie
preparation: 20 minutes serves: 6 - 8
Ingredients: Cornbread Topping: 2 cups corn meal 1/2 teaspoon of salt 4 teaspoons of baking powder 1 egg 2 tablespoons of vegetable oil 1 cup of whole milk

Taco Filling:
1 tablespoon of olive oil 1 large onion chopped small 3 cloves of garlic minced 3 pounds of ground beef 1 teaspoon of salt and some pepper 2 tablespoons of Worcestershire sauce 1 cup of chunky salsa (Whatever spiciness level you like.) 1 tablespoon of fresh cilantro chopped 1/2 to 1 teaspoon of Hot Mexican Chili Powder (I used McCormack's) 1 cup of shredded Mexican Mix Cheese or Sharp Cheddar

Directions:
1) Pre-heat oven to 400 degrees with rack in center.
2) Whisk the dry ingredients for the cornbread topping together in large bowl: cornmeal, salt, and baking powder.
3) In a small bowl whisk the egg, milk and vegetable oil together. Slowly add the wet to the dry mixture and whisk. You want the mixture to be pretty wet and easy to spread, so add a tablespoon more at a time of milk if it is too thick. Set aside.
4) In a large cast iron skillet heat olive oil on medium high heat. Saute the onions and garlic until they begin to wilt.
5) Add the beef to the skillet and cover it with the Worcestershire sauce and salt and pepper and Mexican Chili Powder. Cook until it is no longer pink.
6) Mix salsa into the beef mixture and warm through. Take the skillet off of the heat.
7) Spread meat out evenly in the pan with a spatula and top with cheese.
8) Pour cornbread mixture on top of the cheese layer and spread it out with a spatula.
9) Put the skillet into the oven and bake until the cornbread topping is cooked through, about 15 minutes. If it does not get golden brown turn the broiler on and brown it for 3 - 5 minutes.
10) Let the pie cool for at least 15 minutes before serving. Garnish it with sour cream and guacamole. Great with a side salad or some dark greens.
Mexican recipe , taco pie , cornbread , salsa , chili powder , ground beef recipe

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Foodie Friday Features:

From: Feeding Big

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Radishes are in season now and I have a hard time thinking what to do with them. This salad is great because the cucumbers and cilantro balance the astringent quality of radishes... and burrata or mozzarella, make it a meal.


From: Easy Natural Food

Vietnamese Beef Noodle Salad

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This dessert has so many interesting contrasting flavors I can't wait to see my guests trying to figure out the ingredients.

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Posted by PakDheTotok Ari on Saturday, 24 July 2021 - Rating: 4.5

Title : Skillet Taco Pie
Description : I am back from the Adirondack Mountains . It was a bit raw and wet up there, but I managed to read a really entertaining book called: The Go...