MEXICAN SHEPHERD'S PIE
This is a Mexican version of the Shepherd's Pie that is so popular in the UK. I decided to try this one night when I did not have any mashed potatoes. Its cheap, quick and easy...and my kids loved it! Serve with a tossed green salad for a great family meal!
Provided by Michelle Blanchard Ardillo
Categories World Cuisine Recipes Latin American Mexican
Time 1h
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Spray a 9x13 inch baking dish with cooking spray.
- Place the beef and onion in a skillet over medium heat. Cook until beef is evenly brown and onion is tender. Drain grease. Season with garlic powder, salt, and pepper. Mix in the tomatoes, and cook 5 minutes. Stir in the taco seasoning and water. Bring to a boil, reduce heat to low, and continue cooking 5 minutes, until thickened. Transfer to the prepared baking dish, and top evenly with corn.
- Prepare the corn muffin mix according to package directions. Spread evenly over the corn layer in the baking dish.
- Bake 20 minutes in the preheated oven, or until puffed and golden. Garnish with olives and cheese.
Nutrition Facts : Calories 407.2 calories, Carbohydrate 33.9 g, Cholesterol 70.6 mg, Fat 19.8 g, Fiber 1.8 g, Protein 22.6 g, SaturatedFat 8.4 g, Sodium 1222.5 mg, Sugar 7.1 g
TACO CORN CASSEROLE
Take corn casserole to a new level with this Taco Corn Casserole Recipe. This cheesy casserole uses up leftover taco meat. Top with sour cream and fresh salsa.
Provided by Julie Clark
Categories Main Dish
Time 55m
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees.
- In a bowl, mix all of the ingredients together and pour into a greased 9x9" or 9x13" baking pan. (NOTE: Ours fit in an 9" baking pan with deep sides. This casserole WILL expand slightly while baking so if you are afraid of it spilling over or want it to bake more quickly, use a 9x13 baking pan. Baking time will change if you use a different pan.)
- This casserole will take about 60-70 minutes to bake if using a square 9x9 baking dish or 45-50 minutes in a 9x13 baking pan. Bake until lightly browned and set in the center. (The exact time will depend on the pan you use so watch it closely. The center should not be jiggly. If it is a deep casserole it will take longer to bake.)
- Serve immediately with fresh salsa and a dollop of sour cream.
Nutrition Facts : Calories 558 kcal, Carbohydrate 40 g, Protein 18 g, Fat 37 g, SaturatedFat 18 g, Cholesterol 101 mg, Sodium 732 mg, Fiber 3 g, Sugar 10 g, ServingSize 1 serving
TAMALE PIE
Steps:
- Preheat oven to 350 degrees.
- Cook ground beef and onions together, drain, and season with taco seasoning.
- Layer in 9x13 baking dish.
- Add tomatoes, chiles, corn, beans, and 1 cup of cheese.
- Mix everything in the pan.
- Top with prepared corn muffin mix and top with cheese.
- Bake for 35-45 minutes or until golden brown.
- Let sit for 5-10 minutes.
- Top with sour cream, cilantro, and salsa.
TACO CORNBREAD PIZZA
Just four ingredients. Just 30 minutes. Yup. Our Taco Cornbread Pizza really is just that simple to make. Enjoy!
Provided by My Food and Family
Categories Home
Time 25m
Yield 8 servings
Number Of Ingredients 4
Steps:
- Heat oven to 400ºF.
- Prepare corn muffin batter as directed on package; spread onto bottom of 12-inch pizza pan sprayed with cooking spray.
- Bake 8 to 10 min. or until lightly browned. Meanwhile, cook meat with seasoning mix as directed on package.
- Sprinkle 1 cup cheese over crust; top with meat mixture and remaining cheese.
- Bake 4 to 5 min. or until cheese is melted.
Nutrition Facts : Calories 350, Fat 19 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 85 mg, Sodium 650 mg, Carbohydrate 25 g, Fiber 2 g, Sugar 2 g, Protein 20 g
TACO PIE
if (typeof window.atnt !== 'undefined') { window.atnt(); }if (typeof window.atnt !== 'undefined') { window.atnt(); } You don't have to wait till Tuesday to enjoy a flavorsome Taco Pie made with "JIFFY" Corn Muffin Mix. This Recipe Uses: Corn Muffin Mix Bakes into a golden, delicious muffin or sweet cornbread. Information Recipes Buy Online Yields: Two 9″ pies if (typeof window.atnt !== 'undefined') { window.atnt(); }if (typeof window.atnt !== 'undefined') { window.atnt(); }
Number Of Ingredients 13
Steps:
- Directions Step 1 Preheat oven to 400°F. Step 2 For crust, combine muffin mix and flour. Cut in shortening until mixture resembles small peas. Add water one tablespoon at a time. Stir with fork until moist and dough holds together. Step 3 Divide dough in half and form into two balls. On floured surface, roll each dough ball out making about 1" larger than pie pans. Step 4 Place crusts in ungreased pans; prick bottoms and sides with fork. Trim and shape edges. Bake 10 - 12 minutes. Step 5 For filling, brown ground beef and onions. Drain. Add taco seasoning and 1 cup salsa. Blend well. Step 6 Sprinkle 1 cup of cheese into a pie crust. Spoon half of taco meat over cheese. Spread half of beans over taco meat. Step 7 Top with 1 cup cheese. Repeat for second crust. Bake for an additional 5 - 8 minutes or until cheese melts. Top with lettuce and tomatoes. Serve with optional serving suggestions.
CORNBREAD TACO BAKE (+VIDEO)
Cornbread Taco Bake is a cornbread base topped with seasoned ground beef, a creamy filling and topped with melted cheese! So good!
Provided by Brandie @ The Country Cook
Categories Main Course
Time 35m
Number Of Ingredients 12
Steps:
- Preheat oven to 350f degrees. Spray a 9" x 9" (or 2 1/2 quart) baking dish with nonstick cooking spray.
- Combine cornbread mix with milk and egg. Stir well.
- Pour batter into prepared baking dish and bake for about 15 minutes.
- Meanwhile, cook and crumble ground beef until no longer pink, drain excess grease.
- Then add in taco seasoning and 1/3 cup water and stir to combine.
- Then add in Mexicorn and Rotel. Stir well and simmer for a couple of minutes.
- Once cornbread is cooked, take out of oven, then cover with ground beef mixture.
- Next, combine sour cream, ONE cup of shredded cheese and green onion in a bowl.
- Gently spread the sour cream mixture on top of the ground beef mixture.
- Sprinkle the top with the remaining cup of shredded cheese.
- Bake for about 25 minutes until heated through and cheese is melted.
- Allow to cool for a few minutes. Slice and serve.
Nutrition Facts : Calories 377 kcal, Carbohydrate 4 g, Protein 19 g, Fat 32 g, SaturatedFat 16 g, Cholesterol 119 mg, Sodium 372 mg, Fiber 1 g, Sugar 3 g, TransFat 1 g, ServingSize 1 serving
EASY CORNBREAD TACO PIE
Seasoned taco meat, corn, and then topped with cornbread mix. Bake this Easy Cornbread Taco Pie for less then 30 minutes and dinner is ready. It's a new kind of taco recipe that you are sure to love. Yes, it is the best of both world's, it is a Taco filled Pie!!!
Provided by Jennie Duncan
Categories Main Course
Time 40m
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees. Prepare a pie dish with nonstick cooking spray and set aside.
- Start by cooking your ground beef in a large skillet. Drain fat and return to stove top. Add taco seasoning, salsa, and cream cheese. Cook until cream cheese is melted and all ingredients are well combined. Add this to your prepared pie pan.
- Drain corn well and add to the top of your pie.
- Mix your cornbread according to box instructions. Mine called for 1 egg and 1/3 cup milk. Spoon this on top of your pie. Top with shredded cheese.
- Bake for 20-25 minutes or until cornbread is cooked through. Optional: garnish with fresh cilantro.
Nutrition Facts : Calories 327 kcal, Carbohydrate 26 g, Protein 17 g, Fat 16 g, SaturatedFat 7 g, Cholesterol 80 mg, Sodium 967 mg, Fiber 3 g, Sugar 9 g, ServingSize 1 serving
CORNBREAD TACO BAKE
The cornbread and beef bake together in one casserole dish, making this entree convenient. This Mexican cornbread casserole is packed with tempting seasonings, and the cheese and onions make an attractive topping. -Vicki Good, Oscoda, Michigan
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the corn, tomato sauce, water, green pepper and taco seasoning. Spoon into a greased 2-qt. baking dish., Prepare cornbread mix according to package directions for cornbread. Stir in half of the onions. Spread over beef mixture. Bake, uncovered, at 400° for 20 minutes. , Sprinkle with cheese and remaining onions. Bake until cheese is melted and a toothpick inserted into cornbread layer comes out clean, 3-5 minutes longer.
Nutrition Facts : Calories 541 calories, Fat 26g fat (9g saturated fat), Cholesterol 95mg cholesterol, Sodium 1491mg sodium, Carbohydrate 48g carbohydrate (14g sugars, Fiber 5g fiber), Protein 28g protein.
JIFFY CORN BREAD MIX TAMALE PIE
This recipe is from my starving student college days. Its simple, quick and another cheap eats. Everyone still loves this recipe including kids. Enjoy!
Provided by kmergirl
Categories One Dish Meal
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Mix cornbread according to package directions. Cook ground beef and drain fat. Add, taco seasoning mix and water according to package. Add tomato sauce. Cook until slightly thickened. Pour meat mixture in a 8x8 cassarole dish. Add layer of grated cheese and then spread the cornbread mixture on top spreading it to the edges of the pan. Bake at 350 degrees for about 45 minutes or until brown.
- Optional: serve with sour cream and taco sauce.
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- Make the Casserole: Cook ground beef or turkey in skillet, breaking it up as you go, until fully browned. Drain grease and set meat aside on a plate. Add olive oil to pan (if the pan is still a bit greasy from the beef go light on the olive oil or omit) and heat over medium heat. Add bell pepper, and onion, and cook for a few minutes, stirring, until onion is transluscent and softened. Add the garlic and cook 2 mins more. Add the beef back to the pan and add half the seasonings along with the canned tomatoes (don't drain them! we want the liquid to make a saucy casserole filling here). Simmer over medium heat for 10 minutes, stirring occasionally. Stir in the corn and beans, and simmer 2 minutes more. Add the remaining seasoning and the cheese, and stir to mix everything together. Taste and add more seasoning if desired.
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- Prepare the cornbread mix according to the directions on the package, and place it into a well-greased 9x9 baking dish.
- While the cornbread is baking, saute the meat and onions in a skillet over medium-high heat until the meat is browned, and the onions begin to soften.
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- Add the jiffy mix, melted butter (make sure it's cooled off), cheese, egg (beaten), jalapeno and milk and a pinch or two of salt and sugar. Set to the side.
- Dice the onions or I usually just add them to my food processor. Then add it to the ground beef. Add the ground beef and onions to a hot skillet over medium high heat and cook until cooked through.
- Remove skillet from stove-top and drain most of the fat from the meat. I usually leave about 2-3 tbsp of fat for flavor (fyi...they do this at most restaurants).
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- Preheat the oven to 400°F. Place a 10-inch cast iron skillet on the stovetop. Melt the butter in the pan and swirl to coat the sides.
- Meanwhile, mix corn muffin mix with the amount of milk called for on the package. Mix until fully moistened then pour into the hot skillet. Place into the oven and bake for 8 minutes.
- While the cornbread bakes, cook the onion in a couple of drizzles of olive oil in a medium sized skillet over medium-high heat. Cook for 2-3 minutes until beginning to soften then add the garlic. Cook for 1 minute longer.
- Add ground beef to the pan. Cook until no pink remains. Season with salt and black pepper to your taste. (The amounts may vary depending on the sodium content of the taco seasoning used} Drain any excess fat from the skillet. Add Rotel tomatoes, taco seasoning, cumin and lemon pepper. Simmer over medium-high until well blended.
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