Angie's Taco Pie

I think I could eat Mexican type food everyday and be happy. Unfortunately Will is not the same way. So I try and limit my Mexican cravings. I found this recipe on the Gooseberry Patch website. I sorta followed it. Instead of just making regular boring taco meat I made my Rio Rancho taco meat and I thought this meal was really good. Will liked it too. It's a combination of sweet and savory with the cornbread and the taco meat and cheese. Just add your favorite taco toppings and you have a very yummy meal.



Angie's Taco Pie
adapted from Gooseberry Patch

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4 servings, 10 WW points per serving

1, 7oz package of Sweet Yellow Cornbread and Muffin Mix
1/2 lb. really lean ground beef
1/2 small onion, diced
1/6 cup or 2 tablespoons and 2 teaspoons of taco seasoning
1/2 cup salsa
2 0z of green chili's
1/2 tablespoon brown sugar Splenda or just brown sugar
1/2 teaspoon garlic
1/2 cup water
sprinkle of red pepper flakes (optional)
salt and pepper to taste
3/4 cup reduced fat shredded Mexican cheese

Pre-heat oven to 400 degrees.

Prepare the cornbread according to the package directions. Spray a 8 inch square or round baking pan with cooking spray and pour in the cornbread batter. Set aside.

In a skillet brown the ground beef and onion. Drain. Place back in skillet and add the next eight ingredients. Let cook for 10 minutes or until some of the water has reduced. Spoon beef mixture over the cornbread batter and top with cheese. Bake, uncovered, for 20-25 minutes or until the cornbread has set. The cornbread pretty much completely rises over the beef mixture and cheese. Feel free to use your favorite taco meat recipe. The original recipes just calls for beef mixed with taco seasoning then topped with salsa and cheese. Nothing wrong with that but I wanted to kick it up and notch and I have to hide salsa inside the meat or Will won't eat it.

Next time I think I might make these into individual muffins.