Ingredients
For the Filling
- 1 cup chopped onion
- 2 pounds 90% ground beef
- 1/2 teaspoon salt
- 2 tablespoons taco seasoning
- 1 (10-ounce) can Rotel tomatoes
- 1 (8-ounce) can tomato sauce
For the Corn Bread Topping
- 1 1/2 cups milk, whole
- 4 tablespoons butter
- 1 1/2 cups flour
- 1/2 cup yellow corn meal
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Optional Toppings
- cheese, grated
- sour cream
- Diced tomatoes
- Chopped lettuce
- Chopped onion
- sliced black olives
- Chopped cilantro
Nutrition Information
Serving size:
Calories: 560
Carbohydrate: 44g (15%)
Protein: 37g (74%)
Total Fat: 25g (38%)
Saturated Fat: 12g (60%)
Trans Fat: 0g
Cholesterol: 125mg (42%)
Sodium: 1110mg (46%)
Dietary Fiber: 3g (12%)
Calcium: 30%
*These values are approximate. Per serving, based on a 2,000 Calorie diet.
Instructions
Preheat oven to 400º F.
Place chopped onion and ground beef in a large oven-proof skillet. Cook over medium-high heat until meat is brown and all pink is gone, breaking up larger chunks with spatula for approximately 5 minutes.
Add salt, taco seasoning, Rotel tomatoes, and tomato sauce. Stir and let simmer for an additional 5 minutes.
While meat is simmering, heat milk and butter for 2 1/2 minutes in microwave. After heated, whisk to combine. Combine flour, cornmeal, salt, and baking powder. Pour into warm milk and butter mixture and combine with a spoon until batter is smooth.
Turn off stove top. Spoon cornmeal batter on top of meat, and place in oven and bake for 15-20 minutes.
Top taco pie with cheese and other favorite taco toppings, as desired.
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