Carol at was selected as one of the lucky winners of Gooseberry Patch's newest cookbook “Slow Cookers, Casseroles & Skillets.” Now this tells you how super Carol is....she is passing on her good fortune to her readers by hosting a recipe review contest. Whomever is selected winner will win their very own copy of the book. How awesome is that!?!
If you have been a reader of mine for any length of time, you know that I am a HUGE fan of all things Gooseberry Patch. So, it was a given that I just "had" to enter this contest. I selected my 4 recipes as per the contest guidelines & tonight I decided to make "Angie's Taco Pie" for my entry.
This was a super easy dish to make and boy was it filling and tasty! The cornbread crust gave it a sweet taste that really complimented the zippy salsa and taco flavors. This is a great main dish that is helps on the budget as well. The fact that it uses only a 1/2 pound of meat is a definite cost cutter. You can really do a lot with this recipe to personalize it to your particular taste, like adding in a layer of sliced jalapenos and/or black olives. It is definitely a make again meal. Let me show you how easy it was to make....
Angie's Taco Pie (from Gooseberry Patch's cookbook Slow Cookers, Casseroles & Skillets)
8-1/2 oz. pkg. cornbread muffin mix
1/2-lb. ground beef
1-1/4 oz. pkg. taco seasoning mix
8-oz. jar salsa
3/4 c. shredded Cheddar cheese
Prepare cornbread mix according to package directions. Pour batter into a greased 10" pie plate and set aside.
Brown ground beef in a skillet until no longer pink. Drain grease.
Stir in taco seasoning mix. Spoon beef mixture over cornbread batter.
Spread on a layer of salsa.
Top with a layer of shredded cheese.
Bake, uncovered, at 400* for 20-25 minutes, until cheese is melted an cornbread sets. Serves 8.
Click HERE for printable recipe