Upside-Down Taco Pie

This recipe is quick, easy, delicious, and adaptable* to your tastes (or those of your family!)

  • 1 lb lean ground beef (or turkey)
  • 1 can black beans, drained and rinsed
  • 1 small can green chile peppers*
  • 1 16 oz jar salsa*
  • 2 cups shredded Cheddar or Mexican blend cheese
  • 1 packet taco seasoning*
  • 1 package cornbread or corn muffin mix*
  • 1 egg
  • Milk according to package directions
  • 1 tsp minced garlic [about 3 cloves] or garlic powder
  • 1 tbsp dried cilantro (or 1 tsp fresh, chopped very fine)

Brown meat in medium-sized skillet (preferably cast iron); stir in taco seasoning. Reduce heat to medium. Spread drained and rinsed beans evenly over meat; follow with chiles and then salsa. Sprinkle cheese evenly over surface and reduce heat to medium-low. Prepare cornbread mix as directed, then stir garlic and cilantro into batter. When cheese in skillet is melted, pour in batter and bake uncovered at 400 degrees until top is lightly browned (around 20-25 minutes). Garnish with sour cream, if desired.


(What makes this recipe so adaptable is that you can choose your level of spiciness in the chiles and salsa; also, instead of pre-prepared taco seasoning, you can make your own with 1 tsp cumin, 1 tsp chili powder, 1 tsp paprika, 1 tsp sugar, 1 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp oregano, 1/2 tsp salt, and 1/2 tsp black or white pepper. You may also use ingredients for homemade cornbread instead of a pre-prepared mix if you have them on hand.)



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