Making a dish I had growing up for my kids, my never had it and said she loved it, maybe you will too. This Taco Pie features a savory ground beef and vegetable filling topped with a golden cornbread crust.
Preheat oven to 400°F.
In a medium pan, brown the ground beef with the chopped onion, green pepper, and all seasonings (taco seasoning, salt, and pepper). Cook until the onion is translucent and the peppers are soft.
Add the drained corn, tomato sauce, enchilada sauce, and Rotel (or petite diced tomatoes) to the pan. Stir occasionally while bringing the mixture to a light boil to allow it to thicken. (If you want to shorten this process, you can use cornstarch in a little water as a thickener).
In a separate bowl, prepare the cornbread mix according to the package directions. (Optional: for easier pouring, add a little more milk to make a thinner mix).
In a 9x13 baking dish, pour in the thickened sauce mixture. Then, pour the cornbread batter evenly over the top.
Bake at 400°F until the cornbread is done and golden brown, approximately 20-25 minutes.
Let cool for 10 minutes before serving.
