Recipe Train

    Gail Schlachter said that she likes to look for recipes that are quick, easy and taste good and that this recipe fits the bill.

Cornbread Taco Pie

    1 lb. ground beef
    1/3 cup green pepper, diced
    2 tbsp. onion, diced
    2 tbsp. (to taste) taco seasoning
    2 cups corn
    1 cup salsa
    4 oz. whipped cream cheese
    One box Jiffy cornbread mix
    1 egg
    1/3 cup milk
    1/2 cup shredded cheese
    2 tbsp. cilantro (optional)
    
    Start by cooking ground beef in a large skillet. Add diced peppers and onions and allow to cook until beef is cooked and vegetables are tender. Season with taco seasoning.
    While beef cooks, place corn in a pot with water and allow to cook for 3-4 minutes.
    Add salsa and whipped cream cheese to ground beef and allow to cook on low. Mix while it cooks, until cream cheese has melted and is well combined. Place beef in a 1 1/2 quart casserole dish or 9-inch square pan.
    Drain corn, and place corn on top of the ground beef.
    Preheat oven to 400 F. In a separate bowl, mix cornbread mix with egg and milk. (Take note of what the corn bread mix calls for. Gail’s calls to mix with one egg and 1/3 cup of milk. Replace these ingredients with what your box calls for, if different.)
    Pour cornbread mix in casserole dish over corn. Bake for 25-30 minutes or until cornbread is fully cooked, coming out clean when poked with a fork. Sprinkle shredded cheese over the top, so it can melt slightly.
    Gail tops this with shredded lettuce, diced tomatoes, sour cream and picante sauce. Add cilantro, if desired.

Next stop on the recipe train: Jill Duester’s Banana Bread
Chugga chugga chew chew!