Taco Skillet Pie
From: ParentsThis beef and bean skillet casserole is topped with cornbread. It's an easy dinner the whole family will like.
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
1. 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.
2. 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
Percent Daily Values are based on a 2,000 calorie diet
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