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Cheesy Taco Pie with Cornbread You Will Make Every Taco Night

Seasoned beef, black beans, corn, and melted cheddar baked under a golden buttery cornbread topping for an easy, satisfying Tex-Mex dinner.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 slices/people
Calories: 430
Ingredients Equipment Method

Ingredients
  

Ingredients (Filling): 450g ground beef, 1 small onion diced, 2 garlic cloves minced, 2 tbsp taco seasoning, 1/2 cup water, 1 can black beans drained, 1 cup corn kernels, 1 1/2 cups shredded cheddar divided Ingredients (Cornbread): 1 cup cornmeal, 1 cup flour, 1/4 cup sugar, 1 tbsp baking powder, 1/2 tsp salt, 1 cup whole milk, 2 eggs, 1/3 cup melted butter Garnish: diced tomatoes, sliced green onions, sour cream

Equipment

  • 1 Large skillet
  • 1  9x13 inch baking dish,
  • 1 mixing bowl
  • 1 whisk
  • 1 rubber spatula

Method
 

Brown ground beef and onion 6 minutes. Drain fat. Add garlic, taco seasoning, water. Simmer 3 minutes.
    Stir in black beans and corn. Remove from heat.
      Spread filling in greased 9x13 dish. Top with 1 cup cheddar.
        Whisk cornbread batter until smooth. Pour evenly over filling.
          Bake at 400°F for 25 to 30 minutes until golden.
            Top with remaining cheese, bake 3 to 5 minutes until melted.
              Rest 10 minutes. Garnish and serve.