Taco Skillet Pie

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by 4 people

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This beef and bean skillet casserole is topped with cornbread. It's an easy dinner the whole family will like.

Servings: 6 servings

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Ingredients

1 pound lean ground beef
1 can (19 ounces) black beans with liquid
1 can (14.5 ounces) petite-cut zesty jalapeno tomatoes
1 package (1.25 ounces) mild taco seasoning
1 pouch (6.5 ounces) cornbread mix
2 large eggs
1/3 cup low-fat milk
1 tablespoon vegetable oil
1/2 cup Mexican-blend cheese mix

Directions

Heat oven to 425 degrees F. In a large ovenproof skillet, cook beef over medium heat until browned. Drain fat if necessary. Stir in black beans, tomatoes, and taco seasoning. Bring mixture to a boil over high heat. Cook 1 minute.

Prepare cornbread according to package directions using eggs, milk, and oil in the amounts shown in the ingredients list. Spoon cornbread onto hot taco mixture. Bake 15 minutes. Sprinkle top with cheese and continue baking 5 minutes or until cornbread is golden brown. Let cool 5 minutes before serving.

Nutrition Facts

Calories 439, Total Fat 20 g, Carbohydrate 42 g, Fiber 7 g, Protein 25 g.
Percent Daily Values are based on a 2,000 calorie diet

How to Make Cornbread

Cornbread connoisseurs have a long line of people to thank for making this quick bread a mainstay in American cooking. In fact, this staple of Southern and Southwestern cuisine may be one of the most truly American foods there is. Native Americans used corn, or "maize," in cooking all sorts of dishes--including cornbread--for thousands of years before colonists first set food in what we now know as the United States. Since cornbread is leavened with baking powder instead of yeast, it was easy for early settlers to master how to make cornbread even with limited resources. So, it's no wonder the dish caught on. Its unique flavor and texture have kept it a favorite over the years.

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