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Taco Skillet Pie
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| savings inflemington08822change zip ingredients 1 poundlean 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 or cornbread recipe: | |
| 1 cup | all-purpose flour |
| 1 cup | yellow cornmeal |
| 1/3 cup | white sugar |
| 1 teaspoon | salt |
| 3 1/2 teaspoons | baking powder |
| 2 | eggs |
| 1/3 cuplow-fat milk 1 tablespoonvegetable oil 1/2 cupMexican-blend cheese mix | |
| Taco seasoning mix | |
| (Original recipe makes 1 ounce | |
| 1 tablespoon | chili powder |
| 1/4 teaspoon | garlic powder |
| 1/4 teaspoon | onion powder |
| 1/4 teaspoon | crushed red pepper flakes |
| 1/4 teaspoon | dried oregano |
| 1/2 teaspoon | paprika |
| 1 1/2 teaspoons | ground cumin |
| 1 teaspoon | sea salt |
1 teaspoon black pepper)
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 information
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
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