Easy Corn Bread Crusted Taco Pie

• Meat

  • 1 1/2 lb Ground beef, lean

• Produce

  • 2 Garlic cloves
  • 1 Onion, small

• Canned Goods

  • 1 (10 oz can Rotel chili fixins

• Baking & Spices

  • 1 (7.5 oz package Corn muffin mix, yellow
  • 1/4 tsp Lemon pepper
  • 1 Salt and black pepper
  • 3 tbsp Taco seasoning, quality

• Nuts & Seeds

  • 1 tsp Cumin, ground

• Dairy

  • 2 tbsp Butter, salted
  • 2 cups Colby jack cheese
  • 4 oz Onion & chive cream cheese

Found on melissassouthernstylekitchen.com

Description

Ingredients

• 2 Tbsp salted butter
• 1 (7.5) oz package yellow corn muffin mix (i.e. Martha White) plus milk to prepare
• 1 small onion, diced
• 2 garlic cloves, minced
• 1½ lb lean ground beef, chicken or turkey
• Salt and black pepper to taste
• 1 (10) oz can Rotel Chili Fixins
• 3 Tbsp quality taco seasoning
• 1 tsp ground cumin
• ¼ tsp lemon pepper
• 4 oz onion & chive cream cheese, softened
• 2 cups shredded colby jack cheese, divided

Directions

• Preheat the oven to 400°F. Place a 10-inch cast iron skillet on the stovetop. Melt the butter in the pan and swirl to coat the sides.
• Meanwhile, mix the corn muffin mix with the amount of milk called for on the package. Mix until fully moistened then pour into the hot skillet. Place into the oven and bake for 8 minutes.
• While the cornbread bakes, cook the onion in a couple of drizzles of olive oil in a medium sized skillet over medium-high heat. Cook for 2-3 minutes until beginning to soften then add the garlic. Cook for 1 minute.
• Ad the ground beef to the pan. Cook until no pink remains. Season with salt and black pepper to your taste. (The amount may vary depending on the sodium content of the taco seasoning.} Drain any excess fat from the skillet. Add the Rotel tomatoes, taco seasoning, cumin and lemon pepper. Simmer over medium-high until well blended.
• Add the softened cream cheese to the filling, stir until melted through.
• Remove the cornbread from the oven and sprinkle with 1 cup cheese. Spread the taco meat over the corn bread and top with the remaining cheese.
• Place back into the oven and bake for an additional 8-10 minutes until the filling is heated through and the cheese has melted.
• Serve with shredded lettuce, sliced tomatoes, jalapeno pepper slices and sour cream.