I've had a few requests for this one so I'm paying attention to how I make it and posting the recipe as a blog.. It's not fancy, it's tasty, it's easy to throw together in about 20 minutes after work, on the table in an hour and it can be adjusted to your personal taste (spicy or mild). I refer to it as 'taco pie' as kind of a joke to it's very primitive roots and lack of culinary flair. But hey, it really does taste good!
Preheat your oven to 425 degrees. Step one, always step one, make sure your oven is heating up while you throw the rest of this mess together.
You'll also need a baking dish (5 quarts, approximately 15x10 inches), a medium sized mixing bowl and a large skillet.
2 packages ground turkey (I prefer the 93% lean, but you can use any ground meat)
2 packages taco seasoning (you can also make your own, I doctor mine up by adding some garlic and onion)
5 cloves garlic, chopped
1 onion chopped (I prefer sweet or red onions)
3/4 cup of water (or as needed)
optional - 1 can fine diced tomatoes or 1 jar of salsa
optional - 1 can chopped green chili's
1 16 oz jar of salsa
1 large egg
1 1/3 cups of milk or buttermilk
2 cups of self rising cornmeal
1 14.75 oz can of creamed corn
1 cup shredded cheese (you can use more or less to your taste or skip this step altogether.
|Browning the meat|
|Spread the meat in the pan|
Now, spray some non-stick cooking spray or olive oil in your baking dish. This isn't required, but will help keep the cornbread from sticking. when it comes time to get it out of the pan, but lightly is enough.
Spread the cooked meat mixture into the bottom of the pan. I typically don't pack it tightly, I just smooth it so the meat mixture is well distributed.
|Salsa on top of the meat, don't mix|
- the hotter your salsa, the spicier your dish)
|don't over mix your cornbread|
|ready for the oven|
|lightly spread the cornbread, don't mix|
|Properly cooked cornbread!|
|Sprinkle the cheese across the top|
Once the cornbread is cooked through, sprinkle your shredded cheese across the top and place back in the oven to melt the cheese. When the cheese is melted you'll want to remove the dish from the oven and let it cool and set-up for about 5-10 minutes. This will make it easier to scoop and neater to serve.
Use a large spoon to scoop away a portion of the cornbread with the meat. Scoop any meat left on the bottom of the pan into the dish.
I like to plate this, as just plopping the pan on the table with fixings really doesn't make for a pretty dish - and you eat with your eyes first!
Surprisingly, leftovers keep fantastically. The cornbread doesn't get too soggy and yet maintains enough moisture. Ultimately this is a casserole. But it's a tasty twist on a casserole, is pretty good for you if you use ground turkey and don't go crazy with the cheese and sour cream. Reheat it the next day for an easy meal that doesn't taste of leftovers!