I just love cornbread...all types....well at the market the other day a product caught my eye....Martha White's Mexican Style Cornbread and Muffin Mix....I remember as a little girl my Mom would buy the simple little Martha White mixes for us--not only are they very easy to make but they are truly affordable and reliable. I can say that I am now a true fan of the Mexican Style cornbread....it was moist and tastey. Martha White offers unique mixes ranging from cornbread,pizza crust,muffins,brownies and biscuits.
Have-It-Your-Way Taco Pie
FILLING
1 pound lean ground beef
1 tablespoon chili powder
1 1/2 cups chunky salsa
CRUST
1 large egg
2/3 cup milk
1 (6 oz.) package Martha White® Mexican Cornbread Mix
Your choice of toppings: shredded cheese, sour cream, salsa, shredded lettuce, sliced olives, sliced avocado
Preparation Directions
1. HEAT oven to 425°F. Spray a 10 1/2-inch cast iron skillet with no-stick cooking spray; place in oven to heat.
2. COOK and stir ground beef in a separate large skillet over medium high heat until brown and crumbly. Add chili powder and salsa; stir. Reduce heat and simmer about 5 minutes.
3. BEAT egg in medium bowl. Add milk and cornbread mix; stir until smooth. Remove skillet from oven; pour cornbread batter into skillet. Spoon ground beef mixture over batter, leaving edges uncovered. (Batter will begin to rise around edge of skillet.)
4. BAKE 16 to 20 minutes or until cornbread is golden brown. Remove from oven. Cool 5 to 10 minutes. Cut into wedges; serve topped with a choice of toppings.
Prep Time: 20 min
Cooking Time: 18 min
Serving size: 6 servingsHave-It-Your-Way Taco Pie